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Tortilla chips and salsa, or hummus and pita chips? With my Mexican-Inspired Avocado Hummus, you get the best of both worlds! Creamy avocado and puréed chick peas (don’t forget the tahini) cozy up with a jalapeño, fresh cilantro, olive oil, and a combination of citrus juices. You’re going to love it!
About Mexican-Inspired Avocado Hummus
I do actually include either chips and salsa or pita chips and hummus on many of my party menus. They’re both really easy to make, and relatively healthy compared to other appetizers (i.e. chips and dips). Then I tasted avocado hummus, and I fell in love! I’m not sure we’ll ever “go back.” 😀
Summer of 2017, my husband and I spent several days with 2 of our sons, their spouses, and our little grandsons in Asheville, North Carolina. Our first stop on the way into the city was the Sierra Nevada Taproom. Their menu is quite varied, and features local and fresh ingredients whenever possible. Their gorgeous property includes an extensive garden with fresh herbs and produce. We ate (and drank 😀 ) at Sierra Nevada twice. Spectacular.
One of the items I had was a Moroccan Skewer with a Chickpea Avocado Mash. OMG! That flavor combo left quite an impression. I took notes (because my 58 year-old brain forgets food even when it’s amazing).
The taproom’s dip was chunkier, and I believe it leaned more towards Middle Eastern Flavors. My Mexican-Inspired Hummus with Avocado leans more towards Mexican flavors, but certainly has an eclectic flavor profile. Hubby says “it’s the best hummus” he’s ever dipped into! I’d have to agree…
Making Mexican-Inspired Avocado Hummus
This creamy dip is beyond easy! And its vegan, gluten free, and dairy free. That makes it a perfect, healthy snack, right? Let’s get to it!
Helpful Equipment
- A food processor (not a mini)
- A paring knife
- A cutting board
Make It!
I occasionally have pre-cooked chick peas in my freezer, as I use my Instant Pot to make a bag at a time. However, canned chick peas work just as well in this recipe.
Add all ingredients except garnishes to the bowl of the processor. Pulse until very smooth. Garnish with a drizzle or two of olive oil, toasted pepitas, and chopped fresh cilantro.
I typically make a batch of oven-baked tortilla chips to serve alongside, but purchased chips and pita are great options as well. If you’re really watching calories, Avocado Hummus is a delicious (and healthy) dip with veggies!
Leftover Avocado Hummus?
We spread about half of the hummus on a Mexican Grilled Pizza with Shrimp Ceviche and Avocado Hummus , and polished off the rest with the baked chips. With the aid of a food processor, this comes together in a flash. What are you waiting for?
Disclaimer: I may receive monetary and/or product compensation in the process of developing recipes and bringing them to you. I will never promote a supplier or product I do not enthusiastically support! This helps to offset the costs of my blog. 🙂
Mexican-Inspired Hummus with Avocado
Tortilla chips and salsa, or hummus and pita chips? With my Mexican-Inspired Hummus with Avocado, you get the best of both worlds! Creamy avocado and puréed chick peas (don't forget the tahini) cozy up with a jalapeño, fresh cilantro, olive oil, and a combination of citrus juices.
Ingredients
Baked Tortilla Chips
- corn tortillas, cut in wedges (8)
- cooking spray
- sea salt
Mexican-Inspired Hummus with Avocado
- 1 small avocado, skin and pit removed
- 1 can chick peas , (see notes)
- 1/4 cup olive oil
- 2 tablespoons lemon and/or lime juice, (see notes)
- 1 tablespoon tahini
- 1 teaspoon garlic, minced
- 1 jalapeno , stem, veins, seeds removed
- 1 teaspoon cumin
- 1/4 cup cilantro leaves, packed
- 1/2 teaspoon sea salt, to taste!
- olive oil, for garnish
- toasted pepitas, for garnish
- chopped cilantro, for garnish
Instructions
Baked Tortilla Chips
- Preheat oven to 400 degrees (375 convection).
- Arrange tortilla wedges in a single layer on a baking sheet (or two). Spray with cooking spray. Sprinkle with sea salt.
- Bake 10-15 minutes until golden brown and crispy. Remove and set aside.
Mexican-Inspired Hummus with Avocado
- Add all ingredients to the bowl of an adequately sized food processor. Pulse until smooth.
- Check consistency (do you want it looser?), seasoning (more salt?), and acidity. Make adjustments. Pulse until well-combined and smooth.
- Scrape into a serving bowl (use a spatula so you don't leave any behind!). Make a "well" in the center, and add a bit of olive oil. Garnish with toasted pepitas and chopped cilantro. Serve with baked chips!
Notes
Drain and reserve the liquid from the can of chick peas. You can use it to thin your hummus rather than adding additional acidity or fat.
Meyer lemons are available locally, so I used half Meyer lemon and half lime juice. Lemon juice is the traditional Mediterranean citrus used. Make it your own!
Macronutrients (approximation from MyFitnessPal.com): 78 calories; 2 g protein; 6 g carbohydrates; 5 g fat. Based on 15 servings and does not include chips. Macros just to give a ballpark idea. This recipe makes about 2 1/2 cups.
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Nutrition Information:
Yield:
15Amount Per Serving: Calories: 78 Total Fat: 5g Carbohydrates: 6g Protein: 2g
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