I am a BIG late night snacker. I basically eat a fourth meal at some point after dinner and I’m always in the mood for something that I can dip veggies or chips into.
I try to eat healthier snacks on the weekdays (and then indulge a bit more on the weekends), so making a big batch of spicy avocado hummus is a great choice, since I can eat all I want without feeling any guilt and you get double points if you use it as a veggie dip too!
And when you’re eating it straight out of the food processor, well, that’s a good sign too …
Related: 30 Easy Finger Food Ideas
2 cans of chickpeas, drained and rinsed
1/4 cup tahini
1/4 teaspoon red pepper
1/4 teaspoon garlic powder
1 jalapeno, chopped
salt and pepper to taste
Drain and rinse your chickpeas. Pour them into a food processor and add in your avocado, tahini, garlic powder, red pepper, and chopped jalapeno.
Process until smooth, adding in olive oil as needed. Season with salt and pepper to taste and serve with veggies or pita chips! Store leftovers in an airtight container in fridge.
This is an awesome spread on toast as well—I like it with more avocado slices on top, some grape tomatoes, and a pinch of salt and red pepper flakes. Yum!
Of course if you are a baby when it comes to spice, start out with a little less ground red pepper and jalapeno and add little bits as you taste. Then if you can handle the heat, feel free to pour more in! xo. Laura
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Get the Recipe
- 2 cans chickpeas (drained and rinsed)
- 1 avocado
- olive oil
- ¼ cup tahini
- ¼ teaspoon red pepper
- ¼ teaspoon garlic powder
- 1 jalapeno (chopped)
- salt and pepper (to taste)
- Food processor
- Drain and rinse your chickpeas. Pour them into a food processor and add in your avocado, tahini, garlic powder, red pepper, and chopped jalapeno
- Process until smooth, adding in olive oil as needed. Season with salt and pepper to taste and serve with veggies or pita chips! Store leftovers in an airtight container in fridge.
- This is an awesome spread on toast as well—I like it with more avocado slices on top, some grape tomatoes, and a pinch of salt and red pepper flakes. Yum!
Looks easy and delicious. How long does it typically last?
For the chickpeas, do you remove their skin/film or just rise and throw in?
Either one will work. If you remove the skins, the consistency will be a little smoother!
Oh my gosh, this looks too good! I am trying it for my Halloween party this weekend! Thank you.
This looks so easy and delicious. Can’t wait to try it at home!
Ha Ha, love how you’re all “you can tame it if you can’t handle the heat…..but you’re a baby” ;p
I’m personally allergic to legumes so chickpeas are a no no for me (I was diagnosed in 2014 so had hummus before and was very sad not to be able to have it since) but I found a recipe online that substituted the chickpeas for heart of palms and it is incredible! It’s practically the same consistency, very minimal calories (although you don’t get the protein benefits of chickpeas) and it’s just as versatile. So I’ll adapt this recipe with heart of palm and will indulge in it’s spicy goodness!!!
Fresh and healthy- the best for fall season.
I don’t see where you added the avocado? Does it go in as well with the chick peas? And does need any acid to keep from browning?
Whoops! Add that in with the tahini after the chickpeas go in. And I ate some for a few days and didn’t notice browning when kept in fridge 🙂
This looks so yummy and scrumptious. I definitely relate to the snacking … May just need to give this a go !
What a perfect mixture to spice up that ordinary hummus! I have to try this (although a little less spicy).
Really liking the minimal ingredients in this! My friend would love it, she’s an avocado fiend (but who isn’t?)!
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