Spicy Mexican Avocado Hummus

Tortilla chips and salsa, hummus and pita chips, or Spicy Mexican Avocado Hummus? Ripe avocado and tahini cozy up with jalapeño, fresh cilantro, olive oil, and a combination of citrus juices. Whether you’ve planned a Mediterranean-style menu, or a Mexican-style menu, you’ll love this spicy hummus recipe with tortilla chips or pita, and it’s so easy to make!

Mexican-Inspired Avocado Hummus in a glass bowl with baked tortilla chips on a wood background with citrus halves and cilantro. It's vegan, gluten and dairy free too!

👩🏻‍🍳 Tamara Talks – About My Avocado Hummus Recipe

I do actually include either chips and salsa or pita chips and hummus on many of my party menus. They’re perfect party food, 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 Spicy Avocado Hummus 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… FYI, this avocado hummus pairs really well with these Mexican meatballs!

📋 Avocado Hummus Ingredients

Ingredients for spicy Mexican avocado hummus on a white background.
  • avocado – Choose ripe but not soft avocados. It should yield slightly with pressure. See How to Buy Avocados for more information.
  • cooked chickpeas – Either a can or about 1 3/4 cup cooked from dried chick peas. If using canned chickpeas, you can use reserved liquid to adjust the hummus consistency.
  • olive oil
  • lemon and/or lime juice – Given the flavor profile of this avocado hummus, you can use either lemon or lime juice (or a combination). Please use fresh-squeezed juice!
  • tahini – Tahini is widely available in the international foods aisle of larger markets. You can also order tahini online.
  • garlic
  • jalapeño – Serrano or other fresh chile is fine. Omit if heat is a problem.
  • ground cumin
  • cilantro
  • sea salt
  • garnishes – A drizzle of olive oil, toasted pepitas, chopped cilantro are good options.

🔪 Instructions

This creamy dip is beyond easy! And it’s vegan, gluten free, and dairy free. That makes it a perfect, healthy snack, right? Let’s get to it!

Step 1 - Add all avocado hummus ingredients to the bowl of a food processor.
  • Add hummus ingredients to the bowl of a food processor – Add all ingredients (except garnishes) to the bowl of the processor.
Step 2 - Pulse until smooth and creamy.
  • Process the hummus – Pulse until very smooth. Taste for seasoning, as well as acidity (this is subjective). Add salt/pepper, citrus juice, or olive oil as needed. NOTE: If you’re happy with the balance of flavors, but it’s still too thick, adjust consistency with chickpea liquid or water.
  • Finish hummus – Garnish with a drizzle or two of olive oil, toasted pepitas, and chopped fresh cilantro as desired.

Baked Tortilla Chips

  1. Arrange tortilla wedges in a single layer on a baking sheet (or two). Spray with cooking spray. Sprinkle with sea salt.
  2. Bake 10-15 minutes until golden brown and crispy. Remove and set aside.

Spicy Avocado Hummus

  1. 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.
My husband's hand with a chip dipped into Mexican-Inspired Avocado Hummus in a glass bowl garnished with toasted pepitas and chopped cilantro.

❓ FAQ

Leftover Avocado Hummus?

We will generally eat the avocado hummus the following day, but it is best eaten fresh. As we’ve all seen with avocados, they oxidize.

How do I make baked tortilla chips?

Preheat the oven to 350° F. Spray both sides tortillas with cooking spray. Stack the tortillas and cut the pile into eighths to make chips. Spread the chips out in a single layer on baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. NOTE: Keep an eye on them so that they don’t get too brown!

💭 Tips

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.

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!

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.

When I make a batch of avocado hummus, I often spread about half of the hummus on a ceviche pizza, 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?

Signature in red and green with chiles and limes.

Mexican-Inspired Hummus with Avocado in a clear glass bowl with baked chips.

Spicy Mexican Avocado Hummus

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. 
5 from 19 votes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salsas
Cuisine Fusion/Eclectic
Servings 15 servings
Calories 78 kcal

Ingredients
  

  • 1 small avocado, skin and pit removed
  • 1 can chickpeas - or 1 3/4 cups cooked chickpeas
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon and/or lime juice
  • 1 tablespoon tahini
  • 1 teaspoon garlic, minced
  • 1 jalapeño, stem, veins, seeds removed, cut in chunks - I usually use two
  • 1 teaspoon ground cumin
  • ¼ cup cilantro leaves, packed
  • ½ teaspoon sea salt - to taste!
  • olive oil - for garnish
  • toasted pepitas - for garnish
  • chopped cilantro - for garnish

Instructions

  • 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. Note: Add chickpea liquid or water to adjust consistency if the balance of citrus and oil are good.
  • 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 as desired.

Notes

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.

Nutrition

Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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35 Comments

  1. No offense, but I wish you limited the comments to those that actually tried your recipe.

    Kind regards.

    1. Thanks for your feedback Nicholas. Google values any/all comments, and without them, you might never see the posts in SERPS. At one point, I approved comments from readers whether or not they’d tried the recipe because that’s how the post moves up in the rankings. I’d love it if you’d take that feedback to Google.

  2. I love that you have paired two of my favorite dips – such a great idea! So easy to put together and homemade is always better than the sloppy store bought!

  3. Hummus and avocado are both some of my favorites, so I can only imagine how delicious they would be combined! I definitely need this recipe in my life. So yummy!

  4. Hummus and avocado are both some of my favorites, so I can only imagine how delicious they would be combined! I definitely need this recipe in my life. So yummy!

  5. Such a creamy hummus! LOVED the moment I laid my eyes on the photo. I love Mexican food and all it’s flavors! Looks absolutely delicious

  6. Such a creamy hummus! LOVED the moment I laid my eyes on the photo. I love Mexican food and all it’s flavors! Looks absolutely delicious

  7. I’m such a huge fan of hummus, but I’ve never made it myself…but I did just recently buy some tahini to make it. I love the color of this avocado hummus! I’m going to have to try this recipe out

  8. I’m such a huge fan of hummus, but I’ve never made it myself…but I did just recently buy some tahini to make it. I love the color of this avocado hummus! I’m going to have to try this recipe out

  9. We are alway making a traditional hummus at our house on weekend and I think we need to try your recipe next. Thanks for sharing!

    1. OMG! I love plantains, and I hadn’t thought of pairing them with this hummus… I think I’ll have to give it a try. Thanks Dominique!

  10. This certainly looks like the dip of my dreams! The best of both worlds-hummus and guacamole. Looks so creamy and delicious and I love the spices in it.

  11. Oh my goodness, avocados are my new obsession. Seriously love them! And this hummus with avocado sounds to die for!

  12. This certainly looks like the dip of my dreams! The best of both worlds-hummus and guacamole. Looks so creamy and delicious and I love the spices in it.

  13. I love the flavors you have going on here!! I love both hummus and avocados!! And put them together, holy moly we have a party going on!! I can not wait to make your recipe because not only do I know that hubby and I will love it, but my sister and her kids will too!

  14. This sounds like a perfectly flavor packed appetizer for any party. I love all of the ingredients you have in there. What a great idea to combine avocado into a hummus. Yum!

  15. I love the flavors you have going on here!! I love both hummus and avocados!! And put them together, holy moly we have a party going on!! I can not wait to make your recipe because not only do I know that hubby and I will love it, but my sister and her kids will too!

  16. Well we LOVE Mexican food. I can eat hummus by the spoonful (and often do). This sounds delicious. I would just fill a tortilla wrap with it and call it lunch.

  17. Well we LOVE Mexican food. I can eat hummus by the spoonful (and often do). This sounds delicious. I would just fill a tortilla wrap with it and call it lunch.