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Spicy Jalapeño Avocado Hummus

Creamy and smooth avocado hummus with a spicy Jalapeño pesto, marinated garbanzo beans, and sliced avocado on top.
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 -4 Cups Hummus

Ingredients

For the Jalapeño Pesto Topping:

  • 4 large Jalapeños seeded and roughly chopped
  • 2 Cloves Garlic chopped
  • 1/4 Cup Roughly Chopped Fresh Cilantro
  • 1/4 Cup Roughly Chopped Fresh Flat Leaf Parsley
  • 2 Tablespoons Olive Oil
  • Salt and Freshly Ground Black Pepper to taste

For the Hummus:

  • 3 Ripe Avocados peeled and pits removed
  • 3, 15 Ounce Cans Garbanzo Beans drained and rinsed
  • 2 Cloves Garlic chopped
  • Juice 1/2 Lemon
  • 1/4 Cup Tahini Paste
  • 3-4 Tablespoons of Ice water
  • Salt and Pepper to Taste
  • Olive Oil for topping
  • Lemon Juice for Topping
  • Crushed Red Pepper Flakes

Instructions

  1. Add all the ingredients for the pesto to a food processor. Pulse until a rough pesto comes together. Add more olive oil or salt and pepper if needed. Set off to the side.
  2. Set 1/3 Cup of garbanzo beans off to the side for topping. Toss together in a small bowl with olive oil, salt, pepper, and a tiny pinch of crushed red pepper flakes.
  3. Add the remaining beans, avocado, and garlic to the food processor. Chop until minced.
  4. Add the lemon juice and tahini. Continue to chop until pureed. Stream in the ice water a tablespoon at a time until the hummus is silky smooth. Scrape down the sides as needed.
  5. Spread the hummus out in a large bowl. Top with marinated beans, sliced avocado, and a squeeze of lemon juice. Serve right away. Or store in an airtight container for only one day. The avocado will start to slightly brown as it oxidizes.