Spicy Avocado Hummus Recipe
This Spicy Avocado Hummus recipe is a quick and easy recipe to make when you feel snacky! With protein and spice, this dip is satisfying and perfect to enjoy with veggies, tortilla or pita chips! Ready in minutes, you’ll love this yummy twist on a classic recipe.
Why This Recipe Works
Avocado hummus is like guacamole and hummus had a baby. The garbanzo beans reduce the amount of avocado needed, but all the key guac flavors are there.
In the summer, all I want is guacamole. But even though avocados have “good fats,” they still have a lot of fat. And maybe if you were eating a dainty portion of it, it would be fine.
But I am not dainty. And when paired with a good tortilla chip, all bets are off. It could be a fight to the death at the guacamole bowl, if you get in the way of my guacamole eating.
Related: Creamy Avocado and Banana Smoothie with Almond Milk
Plus, garbanzo beans (or chickpeas) have protein! It’s a great way to add a little more nutritional value to your snack.
Yeah!!!!!! I mean, who wouldn’t love hummus masquerading as guacamole?
The jalapeno adds the perfect amount of heat (but you can make it less spicy if you don’t want that – I’ll show you how below).
I didn’t start liking avocados until I was 30. So maybe I’m making up for lost time! You can’t keep me out of the guacamole.
Serve Avocado Hummus at any party, or when you just want a tasty snack. It’s also great for enjoying while binge-watching TV or for any guests you host at home.
Ingredients
Here’s what you need to make this Spicy Avocado Hummus recipe:
- garbanzo beans
- avocado
- cilantro
- jalapeno
- olive oil
- fresh lime juice
You can make it from scratch or you can start with a store-bought plain hummus base. But honestly, it really isn’t that much more work to make it from scratch since you’ll need to have the food processor out anyway.
You’ll need a can of garbanzo beans (also called chickpeas), avocado, fresh lime, cilantro and jalapeño. There is also a tablespoon of olive oil in this recipe but I didn’t take a picture of it.
If you don’t have any fresh jalapeños to hand, you can use canned or jarred, but they’ll add more acidity so you might want to tone down the amount of lime to make sure the dip still tastes balanced!
You’ll probably also need a little salt but the amount will depend on what you are serving it with. Tortilla chips are salty on their own, but veggies aren’t. You’ll want to take that into consideration.
See the printable recipe card for quantities and full recipe.
How to Make Hummus with Avocado
- Drain and rinse the garbanzo beans. Of course if you’re using pre-made hummus as a base for this Avocado Hummus recipe, simply scrape it into the food processor!
- Rinse and give your produce a rough chop. To make this Spicy Avocado Hummus even spicier, leave the seeds and the white membrane in the jalapeño.
- Grab your food processor, and add all the ingredients.
- Blend until you get the consistency you like. I like mine super smooth, but it’s up to you!
After you blend it all together, you’ll want to taste it and adjust the flavor. You can add more lime juice, jalapeno or cilantro as you see fit.
Here is where you’ll add salt.
And here is where you’ll assess the consistency. If you need to thin it out a little, you can add some water. Start with a tablespoon, blend it in and evaluate again.
Serving Ideas
Serve Spicy Avocado Hummus with fresh vegetables, chips or use it as a spread on wraps and sandwiches!
It’s a great party food because it’s unfussy and can sit out at room temperature for a while.
You can mix and match it with other types of hummus as I did for my hummus party. It would also be great on a family snack board.
I also love this spicy avocado hummus on toast (crunchy seed mixes meant for salads will add a lovely touch sprinkled on top) and it is also great as a spread in wraps or sandwiches.
Variations
Just like when making homemade classic hummus, you can add all kinds of different flavors to jazz it up!
- Parmesan Cheese – This may sound crazy but I fell in love with a guacamole recipe that had that grated parmesan cheese from the pasta section. It adds a salty, nutty flavor that is really nice and would taste amazing in this recipe too.
- Garlic – You can’t go wrong with garlic. Do a rough chop of a clove or two before adding it to the food processor. If you want a more mellow garlic flavor, you can use bulbs of roasted garlic too, or even garlic powder.
- Spices – Sumac is a really interesting spice that I love to add in things like this. It’s like a cross between chili powder and citrus and it would add a really lovely touch to this dish. You could also just add a little chili powder, red chile flakes or even onion powder to give it more flavor.
- Crunch – While hummus if often served smooth, this would be really nice with a bit of crunch. Some pine nuts or even larger chunks of jalapeño would add something special.
Hints & Tips
Just like with regular guacamole, you get to make this recipe the way YOU like it.
- If you hate cilantro, you can leave it out.
- If you want Pico de Gallo in your avocado hummus to make it more like guacamole, add it in!
- Add another layer of heat by using a few drops of hot sauce.
Frequently Asked Questions
Yes! While it won’t technically be hummus anymore without the chickpeas / garbanzo beans you’ll still make a delicious, creamy and protein-packed avocado dip if you use a can of any type of white bean instead. You want white beans as they won’t drown out the flavor of the avocado.
Any leftovers will keep for up to 5 days in a sealed container in the fridge. But, if you’re serving it to guests it is best eaten on the day it is made.
More Easy Dip Recipes
- Simple Cold Bruschetta Dip Recipe
- Best Cold Dried Beef Dip Recipe
- 30-minute Beer Cheese Dip Recipe for Pretzels
- Hot Green Chile Dip Recipe with Cheddar and Cream Cheese
- Hot Bacon Cheddar Dip Recipe with Sour Cream
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Spicy Avocado Hummus Dip
Equipment
Ingredients
- 15 ounces chickpeas also known as garbanzo beans
- 1 avocado
- 1/2 jalapeno
- 1/4 cup cilantro
- 3 TBSP lime juice
- 2 TBSP water
- 1 TBSP olive oil
Instructions
- Rinse and drain chickpeas and add to the food processor.
- Give them a pulse to start breaking them down.
- Rough chop the jalapeno, cilantro and avocado and add to food processor with chickpeas.
- Add the lime juice and oil.
- Blend.
- Add water to get the right consistency.
- Enjoy with tortilla chips, pita chips, pretzels, pretzel chips, baby carrots or other vegetables.
