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THIS RECIPE BRINGS CHICKPEAS AND AVOCADO TOGETHER TO CREATE WHAT I CONSIDER
THE MOST AMAZING DIP DUO OF ALL TIME.

THIS INSPIRED BIT OF MEXICAN AND MEDITERRANEAN FUSION COMBINES EVERYTHING YOU LOVE ABOUT
GUACAMOLE AND HUMMUS INTO ONE HARD-TO-STOP-EATING DIP.

LET YOUR TASTE BUDS BE YOUR GUIDE WHEN IT COMES TO THE JALAPEÑOS.
iNCREASE (OR DECREASE) AT YOUR OWN RISK!

TO SERVE,
SPRINKLE ON SOME ROASTED PUMPKIN SEEDS OR PEPITAS FOR CRUNCH AND FLAIR.

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Jalapeño and Avocado Hummus

Servings: 2 cups

Author: lauren paige richeson

Prep time: 5 MinTotal time: 5 Min

This recipe brings chickpeas and avocado together to create what I consider
the most amazing dip duo of all time.
This inspired bit of Mexican and Mediterranean fusion combines everything you love about
guacamole and hummus into one hard-to-stop-eating dip.

Let your taste buds be your guide when it comes to the jalapeños. I
ncrease (or decrease) at your own risk!

To serve, sprinkle on some roasted pumpkin seeds or pepitas for crunch and flair.

Ingredients

2 medium avocados, pitted and peeled
2 (15-ounce) cans chickpeas, drained and rinsed
4 garlic cloves
2 jalapeño peppers, seeded and diced, divided
Juice of 1 lime
1/2 cup fresh cilantro
1 teaspoon ground cumin
Sea salt
Freshly ground black pepper
2 tablespoons avocado oil or olive oil, plus more for drizzling
1/4 cup water
1/4 cup crumbled feta cheese (optional)

Instructions

In a blender or food processor, combine the avocados, chickpeas, garlic, about ¾ of the diced jalapeños, lime juice, cilantro, cumin, salt and pepper to taste, oil, and water. Blend until a smooth dip forms. Taste and adjust the seasonings as needed.
Transfer to a bowl and drizzle with more oil. Top with the remaining jalapeño, feta, if using, and sea salt. Refrigerate in an airtight container for up to 3 days.