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 …
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.
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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- 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!