Author Notes: A new spin on the classic – great for a crowd and healthy snack! This is a very versatile recipe that my roommate and I make for all get-togethers – we use whatever spices on hand and always try new things. I have also used sriracha instead of jalapeno which is very good, too! This is also great spread on multigrain toast, topped with a fried egg, fresh spinach, and hot sauce for breakfast. —Ariel Weisman
Makes: ~1.5 cups
Ingredients
-
15
ounces can of garbanzo beans, drained and rinsed
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1/4
cup olive oil (more or less can be used depending on your preference)
-
1/4
cup water (more for thinner hummus, or less if you like it thicker)
-
2
cloves garlic
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1
Jalapeno, seeds removed (you can use less if you are worried about spice level!)
-
.5 – 1
avocado (I usually use half, but you can use a whole one and it will be just as good!)
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1
teaspoon salt (or more, to taste)
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1
teaspoon Cumin (or more, to taste)
-
1
teaspoon Chili Powder (or more, to taste)
-
dashes Lemon Juice (optional, but helps prevent discoloration of avocado)
-
dashes pepper
Directions
- Combine all ingredients in blender or food processor (I use a Nutribullet, it is awesome) until blended.
- Serve with chips, pita bread, or sliced veggies, or spread on multigrain toast and top with fresh spinach, a fried egg, and sriracha!
/32f5c6b0-6bae-441a-bc07-a24083f2c6f2--avo.jpg "Avocado Jalapeno Hummus 2")
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Photo by naturallyella.com
/d882513d-ba8e-4ed0-b2ad-26608e7435e3--avo.jpg "Avocado Jalapeno Hummus 3")
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Photo by naturallyella.com
