Jalapeño Avocado Hummus
Updated: Aug 30, 2021
I can never get myself to finish a whole container of store bought hummus. Homemade is just 10x better and it's super easy!I've made this recipe a couple times already and it's always finished by the end of the week. It's a great alternative to chips and dip! This is one of my go to healthy snacks to have ready to eat when I'm looking for something to munch on. It makes for a great appetizer, add it to your charcuterie board, or pack it in your work lunch for a snack. It pairs well with crunchy pretzels, pita chips or bread, bell peppers, carrots, cucumbers, etc. Healthy snacks to have ready to go in the fridge are 100% necessary and this one is a staple!
1 can drained (15 oz) low sodium garbanzo beans
2 jalapeños, chopped
2 garlic cloves
¼ cup chopped cilantro
½ tsp salt
¼ tsp cracked black pepper
Half lemon/ lime juice
¼ cup extra virgin olive oil *olive oil is fine
Preheat a mini frying pan to medium low, add the garlic cloves and chopped jalapeños. Drizzle some olive oil and add a pinch of salt. Keep the heat on low and allow to cook down for about 8-10 minutes until soft and slightly toasted. *stir occasionally, keep an eye on it so it doesn’t burn. Turn the heat off, set aside to cool completely.
In a food processor or blender, add the garbanzo beans, jalapeños, garlic, cilantro, avocado, lemon juice, salt and pepper.
Pulse the ingredients and drizzle in the extra virgin olive oil at the same time, so it combines together until smooth.
Taste and season with more salt or pepper, if needed.
Place in a serving dish and garnish with cilantro and diced jalapeño.
Allow to chill for a couple hours.
Serve with pretzels, pita chips, carrots, mini bell peppers, cucumber, etc.
Note: If too thick, add a tablespoon of water at a time. This is to your liking of consistency.
Remove all seeds for a less spicy hummus or keep some of the seeds for a mild hummus.
*Optional adding a couple ice cubes when you blend/ pulse together- for a smooth consistency