Prepare to be blown away with this delicious Spicy Avocado Hummus Recipe! It is the perfect easy and healthy vegan dish to elevate your snacking game! Perfect on a sandwich, with taquitos, or veggies. It is a little bit spicy, and you can adjust the heat to suit your tastes.
- 2 avocados peeled, pitted and chopped
- 1 1/2 cups cooked chickpeas drained and rinsed
- 1/4 cup cilantro fresh chopped
- 1 teaspoon garlic minced
- 2 tablespoons lemon juice
- 1/4 cup tahini
- 1/4 cup water
- 1/4 cups olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper fresh ground
- 1/4 teaspoon chipotle chili powder
Place avocados, chickpeas, cilantro, garlic, lemon juice, tahini, water, olive oil, sea salt, black pepper and chipotle chili powder in a blender.
Process until smooth.
If the hummus is thicker than you would like, add additional water until the desired consistency is reached.
Variations for this Recipe
- How Do You Make Avocado Hummus without Tahini
- If you don't have or just don't like tahini, feel free to leave it off. Reduce the water by half initially and add until desired consistency is reached. The avocado adds all of the creaminess that you need.
- How to Make Avocado Hummus without Chickpeas
- In place of the chickpeas, substitute two peeled and chopped zucchini.
- How to Make Spicy Avocado Hummus
- This recipe already has a little kick, but if you want it to be hotter add in 1/4 cup pickled jalapeños. You may also want to double the chipotle chili powder.
- For a fun twist, use lime juice instead of lemon juice and add in 1 teaspoon each of ground cumin, chili powder, and smoked paprika.
Serve with crackers, pita chips, or pretzels.
- Serve with vegetables. Carrot chips or sticks, celery, red pepper and cauliflower are all great options.
- This hummus is amazing as a spread in wraps.
Cut up Vegetables
Avocado Hummus Toasts with Roasted Tomato
Eggs with Avocado Hummus
Turkey Avocado Hummus Roll-Ups
Avocado Hummus and Tomato Sandwich
Tips for Making Avocado Hummus
- While you can certainly use canned chickpeas, I much prefer to use chickpeas cooked at home. There is just no comparison in taste! Home cooked chickpeas beat canned chickpeas every time. I like to cook them in vegetable broth using my instant pot.
- Another option - bribe your kids to help you remove the skins from the cooked garbanzo beans for the smoothest hummus possible. I don't do this every time I make hummus, but if I have a little extra time it is worth the effort.
- For optimum flavor, allow the hummus to sit in the fridge for 30 minutes prior to serving to give the flavors a chance to settle in.
Calories: 236kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 302mg | Potassium: 367mg | Fiber: 6g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 7.3mg | Calcium: 32mg | Iron: 1.6mg