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
can of garbanzo beans, drained and rinsed
olive oil (more or less can be used depending on your preference)
water (more for thinner hummus, or less if you like it thicker)
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!)
salt (or more, to taste)
Cumin (or more, to taste)
Chili Powder (or more, to taste)
Lemon Juice (optional, but helps prevent discoloration of avocado)
In This Recipe
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!