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Spicy Avocado Hummus
Double dipping is perfectly acceptable
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
If hummus and guacamole had a baby, it would be this recipe for spicy avocado hummus. The only question is: pita or tortilla chips?
Makes 2 cups
20 minutes
Ingredients
4 cups canned chickpeas, drained
1 garlic clove
1 jalapeño, chopped
3 tablespoons tahini
¼ cup freshly squeezed lemon juice
⅓ extra virgin olive oil
1 avocado, halved, pitted and peeled
Salt, black pepper and cayenne pepper, to taste
Pita chips, tortilla chips, crackers or chopped vegetables, as desired for dipping
Directions
1. In the bowl of a food processor, combine the chickpeas with the garlic clove, jalapeño, tahini, lemon juice, olive oil and avocado.
2. Puree until smooth and transfer to a serving bowl. Season with salt and freshly ground black pepper. Garnish with a sprinkling of cayenne pepper.
3. Serve with your choice of chips, crackers and/or veggies.
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