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.
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.
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