Avocado Jalapeno Hummus

By Ariel Weisman
July 7, 2014
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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

  • 15 ounces can of garbanzo beans, drained and rinsed
  • 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
  • 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!)
  • 1 teaspoon salt (or more, to taste)
  • 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
  1. Combine all ingredients in blender or food processor (I use a Nutribullet, it is awesome) until blended.
  2. Serve with chips, pita bread, or sliced veggies, or spread on multigrain toast and top with fresh spinach, a fried egg, and sriracha!

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