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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)
- ¼ 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
- ¼ cup cilantro leaves, packed
- ½ 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 ½ cups.
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Nutrition Information:
Yield:
15Amount Per Serving: Calories: 78Total Fat: 5gCarbohydrates: 6gProtein: 2g
Christine says
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!
Tamara says
It really is a great combination!
Jyothi says
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
Tamara says
Thanks Jyothi! Mexican flavors work their way into a lot of my recipes... 🙂
Veronika's Kitchen says
My fiance is a big hummus fan, I definitely should make it for him!) What a great idea to add avocado !)
Tamara says
I think he'd love it Veronika!
Karyl Henry says
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
Tamara says
Once you make it yourself, you'll never look back Karyl! Enjoy!
Carrie | Clean Eating Kitchen says
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!
Tamara says
I agree 100% Carrie! They're so quick and easy to make, and I really hate that "packaged taste."
Analida @ ethnicspoon.com says
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!
Tamara says
My pleasure Analida! It's always fun to switch up a traditional dish. I hope you like it!
Dominique | Perchance to Cook says
Oh yum!! I'm always looking for different flavors of hummus to mix things up and this one sounds SO good. This would be perfect with some plantain chips 🙂
Tamara says
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!
Jessica Robinson says
Oh my goodness, avocados are my new obsession. Seriously love them! And this hummus with avocado sounds to die for!
Tamara says
Yay for healthy obsessions! You'll have to give this one a try!
Sharon says
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.
Tamara says
Haha! That's a great way to describe it 🙂
Elaine @ Dishes Delish says
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!
Tamara says
Yes, it's a party in your mouth for sure! Thanks Elaine!
Kate says
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!
Tamara says
We think it's a pretty great flavor combo! Thanks for stopping by Kate. 🙂
Gloria says
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.
Tamara says
Lol. My husband and I were eating it by the spoonful after the photo shoot!