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Homemade avocade hummus with jalapeno in a dark bowl against a black background
Course: Side Dish

Avocado hummus with jalapeño

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Avocado Jalapeño Hummus is a delicious twiston traditional hummus, blending the creaminess of ripe avocados with the spicykick of jalapeños. The smooth and flavorful combination creates a unique dipthat tantalizes the taste buds with a perfect balance of richness and heat.Ideal for dipping vegetables, pita chips, or spreading on sandwiches, avocadojalapeño hummus adds a zesty and satisfying element to any snack or meal.


  • 1 x 14oz can chickpeas drained and rinsed
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp olive oil
  • 2-3 Tbsp water add more if you are having trouble processing
  • 2 Tbsp tahini
  • 2 avocados medium
  • 2-4 Tbsp jalapeño peppers jarred, pickled, chopped
  • 2 garlic cloves chopped
  • ½ tsp sea salt


  • Open a can of chickpeas, drain liquids, and rinse in a colander
  • Peel off the translucent skin of the beans (tip: use water to help get all of the skin off easily)
  • Add chickpeas, lemon juice, olive oil, water and tahini into a high-speed blender or food processor.
  • Process the ingredients until everything is combined and smooth. Add 1 tbsp more water if you are having a tough time processing.
  • Add in avocado, jalapeño pepper, garlic and sea salt.
  • Continuing processing until creamy. Add more salt to taste, if you wish.


If you are not a huge fan of intense spice, be sure to remove the seeds from the jalapeño pepper.
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