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
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Ingredients
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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)
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1/4 cup
water (more for thinner hummus, or less if you like it thicker)
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2
cloves garlic
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1
Jalapeno, seeds removed (you can use less if you are worried about spice level!)
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.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)
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1 teaspoon
Chili Powder (or more, to taste)
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Dash
Lemon Juice (optional, but helps prevent discoloration of avocado)
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Dash
pepper
Directions
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Combine all ingredients in blender or food processor (I use a Nutribullet, it is awesome) until blended.
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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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