1, 16 oz. can chickpeas (no added salt) – drained and rinsed
2 ripe avocados – peeled, pitted and cut into eighths
Juice of 2 limes
¼ cup tahini
¼ cup extra virgin olive oil
3 cloves garlic - peeled (more or less depending on taste)
1 jalapeño – stem and seeds removed
¼ medium red onion
5 - 10 dashes hot sauce (i.e. Tabasco or Frank’s Red Hot Sauce)
1½ teaspoons red pepper flakes
1½ teaspoons cumin
Pinch cayenne pepper
Pinch salt and fresh pepper
Blend all ingredients but avocado and red onion in a food processor until well combined but still chunky. Add avocado and red onion and pulse until it becomes a chunky puree (you may have to scrap the sides a few times).
Transfer hummus to a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving.
Serve with grilled 100% whole grain pitas (cut into ⅛ths) or tortilla chips.