Avocado Hummus With A Jalapeño Kick
If you need a new twist on your favorite hummus recipe, this will have you hooked! The avocado gives it an extra creamy texture, and the jalapeño adds just the right amount of spice. This is delicious on it's own as a dip with raw vegetables or crackers, but I've also been loving it lately on a piece of toast, topped with an over-easy egg cooked in coconut oil.
Avocado And Jalapeño Hummus
Makes about 1.5 cups
- 1 15-ounce can of garbanzo beans
- 1 Tbsp. Tahini
- 1 Tbsp. olive oil
- 1 avocado
- 1 medium sized jalapeño, seeded and roughly chopped
- 1/4 of a lemon
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1/2 tsp. paprika
- 2-3 Tbsp. of water or juice from garbanzo beans
- salt and pepper to taste
Drain and rinse garbanzo beans, setting aside some of the liquid.
Combine all ingredients in a high-speed blender or food processor and blend on high for about two minutes, until texture is smooth.
Add water or juice from chickpeas to thin to desired consistency. Add more of any flavor to taste.