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    Home » Most Recent

    Spicy Avocado Hummus

    June 9, 2017 By Patrick 12 Comments

    939 shares
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    Avocado Hummus?  Sound crazy?!

    If you're new to this combo then you're in for a treat.  It couldn't be easier to make and it's one of the creamiest, most delicious concoctions your kitchen will ever produce.

    If you're new to Avocado Hummus you're in for a treat! Avocados and chickpeas combine to make this one of the creamiest, most delicious dips you'll ever have. So good! mexicanplease.com

     

    Avocado Hummus Recipe

    It's also kinda surprising that it's good for you, combining healthy fats from the avocados and protein from the chickpeas.  A few bites later and you'll be imagining various ways to serve it for dinner.   I'll put a pic of an awesome tostada combo down below, but first things first, let's make it!

    Start by draining and rinsing a can of chickpeas.  Add to a blender along with:

    2 avocados
    2 garlic cloves
    2 Tablespoons lime juice (approx. 1 lime)
    15-20 sprigs cilantro
    1/2 jalapeno
    1/2 teaspoon cumin
    1/2 teaspoon salt
    freshly ground pepper
    2 Tablespoons olive oil
    splash of water

    If you're new to Avocado Hummus you're in for a treat! Avocados and chickpeas combine to make this one of the creamiest, most delicious dips you'll ever have. So good! mexicanplease.com

    Note that we are only using 1/2 of a jalapeno.  I think this combo works best when there is just a hint of heat, but of course you are welcome to add the other 1/2 of the jalapeno to amp it up.

    It's also worth pointing out that we aren't using any tahini in this version.  Tahini is traditionally used to make hummus, but I found that it dulled the flavors too much in this recipe so I've stopped adding it in.

    Give it a good blend; you might need to give it a couple stirs to get it started.  (Or you can use a food processor.)

    Take a taste for seasoning.  I added a squeeze of lime and another pinch of salt to this batch.

    You're left with a creamy delight that can be used in an infinite number of ways.  So good!

    If you're new to Avocado Hummus you're in for a treat! Avocados and chickpeas combine to make this one of the creamiest, most delicious dips you'll ever have. So good! mexicanplease.com

    Of course, tortilla chips are a good option.  But pita chips or veggies are great options too.

    We've also used it on tostadas before.

    These Vegan Avocado Hummus and Cucumber Pico de Gallo Tostadas will make even the crankiest of carnivores take a second bite. Final zip from some hot sauce highly recommended. So good! mexicanplease.com

    That's an Avocado Hummus and Cucumber Pico de Gallo Tostada that has the potential to turn even the mightiest of carnivores into a vegan.  (Recipe here.)

    But it's worth starting simple and getting a feel for the avocado hummus first.  Even a single chip can be a worthy partner.

    If you're new to Avocado Hummus you're in for a treat! Avocados and chickpeas combine to make this one of the creamiest, most delicious dips you'll ever have. So good! mexicanplease.com

    If your kitchen regularly stocks the ingredients for guacamole, then start keeping a can of chickpeas in your cabinet and you'll always have the option of making this healthy delight.

    Buen Provecho.

    If you're new to Avocado Hummus you're in for a treat! Avocados and chickpeas combine to make this one of the creamiest, most delicious dips you'll ever have. So good! mexicanplease.com

    If you're new to Avocado Hummus you're in for a treat! Avocados and chickpeas combine to make this one of the creamiest, most delicious dips you'll ever have. So good! mexicanplease.com

    Spicy Avocado Hummus

    Avocados and chickpeas combine to make this one of the creamiest, most delicious dips you'll ever have. 
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8
    Calories: 157kcal
    Author: Patrick Calhoun | Mexican Please

    Ingredients

    • 2 avocados
    • 1 can chickpeas (drained and rinsed)
    • 2 garlic cloves
    • 2 tablespoons lime juice (approx. 1 lime)
    • 15-20 sprigs cilantro (rinsed and bottoms twisted off)
    • 1/2 jalapeno
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt
    • freshly ground pepper
    • 2 tablespoons olive oil
    • splash water

    Instructions

    • Drain and rinse a can of chickpeas.
    • Add chickpeas to a blender or food processor along with the flesh of 2 avocados, 2 peeled garlic cloves, 2 Tablespoons lime juice, 15-20 sprigs cilantro (rinsed and bottoms twisted off), 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 2 Tablespoons of olive oil
    • Add a splash of water to the blender and blend until combined well. Taste for seasoning.  (I added a squeeze of lime and another pinch of salt to this batch).
    • Serve immediately.  Store in an airtight container in the fridge.  

    Notes

    You can always add the other 1/2 of the jalapeno if you want more heat. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

    Here's our latest recipe:  15 Minute Chicken Guacamole Quesadillas.

    Designed to be fast and effortless, these Chicken Guacamole Quesadillas will have you coming back for more. Don't forget the freshly chopped Pico de Gallo. So good! mexicanplease.com

     

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    « Spicy Chicken and Pickled Jalapeno Empanadas
    Dinner Now! 15 Minute Chicken Guacamole Quesadillas »

    Reader Interactions

    Comments

    1. Victoria

      February 26, 2019 at 4:10 pm

      5 stars
      Just the right amount of heat. Love the flavors! Will definitely be in my snack rotation! Thanks for sharing!

      Reply
      • Patrick

        February 27, 2019 at 6:01 pm

        Thanks Victoria!

        Reply
    2. Sirena

      September 10, 2018 at 12:39 pm

      How long will this last in the fridge?

      Reply
      • Patrick

        September 10, 2018 at 6:56 pm

        Hi Sirena! You can usually get a few days out of it but it will depend a little on the avocado. If it oxidizes in the fridge (turns brown) you can usually scrape off the top layer and find green pristine avo hummus underneath.

        Reply
    3. Reida

      August 15, 2018 at 8:42 pm

      5 stars
      Made this tonight but I cooked my own garbonzo beans. I mixed 2 types of peppers and because my avocado was very large I used only one. Then I used lemon juice not lime because that is what I had. It tasted Great! Put in the refrigerator until tomorrow for lunch at work. Thank you so very much for the recipe!

      Reply
      • Patrick

        August 16, 2018 at 8:30 pm

        Thanks for the feedback Reida! So glad you found a keeper recipe. Cheers.

        Reply
    4. Caitlyn

      June 20, 2018 at 5:55 am

      What size can of chick peas? I have a 540 ml or 19 fl.oz.

      Reply
      • Patrick

        June 22, 2018 at 5:43 pm

        Hi Caitlyn! I used a standard sized can, 15 oz., so one size down from what you have.

        Reply
    5. Crystal L.

      June 16, 2018 at 11:32 pm

      I'm going to make this tomorrow for my husband for Father's Day! We both embarked on a vegan diet and this is perfect! I cooked some garbanzo beans a couple of days ago and luckily I have some avocados that are ripe!

      Reply
      • Patrick

        June 18, 2018 at 5:56 pm

        Awesome Crystal -- I'm a huge fan of this avocado hummus, I hope it turned out well for you!

        Reply
    6. Jordan

      June 05, 2018 at 9:10 am

      5 stars
      This hummus is absolutely amazing, creamy, green, just the right amount of spices. We loved it so much, the two of us finished off the whole batch within a day.

      Reply
      • Patrick

        June 07, 2018 at 4:23 pm

        Thanks Jordan -- so glad you guys liked it!

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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