Learn how to make Spicy Avocado Hummus at home! This recipe is easy to make and produces silky smooth, creamy dreamy and deliciously healthy hummu! It's packed with flavor and makes the perfect snack, appetizer or spread!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1(16 ounce) canChickpeas– drained & rinsed (SEE NOTES)
2clovesGarlic– smashed & peeled
3TBSTahini- stirred well
3TBSLime Juice- freshly squeezed
1/3 - ½CupFresh Cilantro- loosely packed
2smallRipe Avocados– peeled, seed removed & cut into large chunks
1-2tspSriracha Powder, Chili Powder OR Ground Cayenne(SEE NOTES)
¼-1/2CupICE COLD Water- to taste
Kosher Salt and Ground Black Pepper- to taste
Optional Toppings: Olive Oil or Avocado Oil, Charred Corn, Cilantro, Pepitas, Microgreens, Crumbled Feta or Cojita, Pico de Gallo
OPTIONAL – For the creamiest hummus, cook the chickpeas: Place the chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring the water to a boil over high heat. Reduce heat to maintain a boil. Boil for 18-20 minutes, or until the chickpeas are very soft. (Note: Continue to reduce the heat as needed to maintain a boil, but prevent the water from boiling over). Transfer the chickpeas to a fine mesh strainer. Rinse well with cool water. Drain. Discard excess chickpea skins that fell off during the cooking process.
Start the hummus: In the bowl of a food processor or high-speed blender, combine the garlic, tahini, lime juice and ¾ teaspoon salt. Process until the mixture is well blended, stopping to scrape down the bottom and sides of the bowl as necessary.
Add water: With the processor running, slowly add in ¼ cup of ICE COLD water. Stop and scrape down the sides of the bowl as necessary. Process until the mixture is smooth.
Add the chickpeas + cilantro: Add the chickpeas and the cilantro to the processor. Continue to process until the mixture is creamy, about 2-3 minutes.
Add the avocado + seasonings: Add the avocado, sriracha powder and cumin. Continue to process until the mixture is thick, smooth and super creamy.
Adjust the hummus: Taste the hummus and adjust for seasonings with salt, pepper, lime juice, cumin and/or sriracha powder. If the dip is too thick, add more ICE COLD water, 1 tablespoon at a time, with the processor running. Continue to add water until desired consistency is achieved.
Serve: Transfer the hummus to a serving bowl. Drizzle with oil if desired. Top with optional garnishes of choice. Serve and enjoy!
You can use 1 ½ cups of dried and cooked chickpeas instead of canned. (See below on how to cook chickpeas in the slow cooker!)
You can use sriracha powder, chili powder or cayenne in the hummus. Add the spicy seasonings TO TASTE. The amount listed in the recipe is a mere suggestion. If you don’t like a lot of spicy heat, start with ¼ or ½ teaspoon.
For the creamiest consistency, I highly suggest cooking the (already cooked) chickpeas.
To cook your own dried chickpeas:Note: 1/2 cup dried chickpeas = 1 (15 ounce) can cooked chickpeas.1. Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours.2. Drain, reserving 1 cup of the cooking liquid. Discard onion.3. Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.Recipe Yield: Approximately 3 CupsNutritional information is an approximation based upon 12 servings (roughly 1/4 cup per serving)