Spicy Avocado Hummus

Serves 6-8


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  • 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


  1. 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).
  2. Transfer hummus to a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving.
  3. Serve with grilled 100% whole grain pitas (cut into ⅛ths) or tortilla chips.