Spicy Guacamole Hummus (Oil-Free, Vegan)

Written by on in Beans, legumes & grains, Recipes, Snacks
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Hey babes,

This week has been very strange, just to get that right out of the way. Our family grew to the tune of two birds and four mice, because apparently a dog and a cat weren’t enough for two children. My youngest has been recently very upset by the idea of mice being used for lab experiments, so we decided to adopt some. Then, naturally, the oldest wanted her own personal pets, and picked parakeets. Within a day, the decided they were too noisy so now they live in my office. Such is life with kids.

This morning, as I was looking through my refrigerator for snacks for the new pets, I spotted some cilantro that was wilting. Then I was struck with a craving. Guacamole hummus. I used to make it all the time, and I love the spicy, creamy flavors it includes.

I’ve talked before about the ingredients‘ benefits, so I’ll spare you the details. I will say though, this recipe is crazy easy. I buy my beans dried then cook big batches in the crockpot and freeze them in two cup bags. I eat avocado and serrano peppers almost daily, but when they go on sale, I buy a ton and freeze them for future meals.

With all that pre-prepping, this recipe takes like…five minutes once you’ve thawed everything. Just dice up some onions and garlic, toss in the spices, tear up some cilantro, and add the lime juice and water. Mix it up until you get the texture you want, and done. Simple, easy, super spicy, and super healthy. Nothing beats that delicious combo of avocado’s fat, chickpeas’ fiber and protein, the fat-burning (and mouth-burning) peppers, and those sweet, sweet flavorings. Perfection in a dip.

I like to eat it with carrot sticks, in a lunch bowl, or with air-fried tortilla crisps, but it would also be delicious in a burrito or over some homemade nachos. Let me know what you think. What would you change, and what would you put it on?

Spicy Guacamole Hummus
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Spicy Guacamole Hummus

Recipe by MonicaDifficulty: Easy
Servings

12

servings
Prep time

10

minutes

Ingredients

  • 2 cups of cooked chickpeas, rinsed

  • 1 1/2-2 avocados

  • 4 garlic cloves, minced

  • 1/4 cup red onion, finely chopped

  • 3 Tbsp cilantro

  • 2 Tbsp lime juice

  • 2 Tbsp serrano peppers, minced

  • 1 tsp salt

  • 1 tsp cumin

  • 1 tsp chili pepper

  • Water to thin

Directions

  • Add all ingredients to food processor.
  • Blend until smooth, pausing occasionally to push the ingredients down with a spatula.
  • Enjoy!