Spicy Avocado Hummus

By / Photography By Maria Khoroshilova | July 15, 2017

Ingredients

  • 3 jalapeños (or to taste)
  • 4 cloves garlic
  • 1 can chickpeas, drained and rinsed
  • ½ avocado
  • ¼ cup tahini
  • 5 tablespoons lime juice
  • 1½ teaspoons cumin
  • 1 teaspoon cayenne
  • 3 tablespoons olive oil
  • 1 teaspoon salt

Preparation

Roast jalapeños and garlic for 20 minutes at 400°. Once cool, remove seeds and chop coarsely.

Add all ingredients to food processor and blend until smooth.

Spread thinly on dehydrator trays and leave at 115° until completely dry and crumbly, rotating trays occasionally.

Run the dried hummus through a food processor again to create a fine powder.

On the trail: To rehydrate, add water slowly. A few drops of olive oil will boost the flavor and texture.

Can be eaten alone, on a tortilla or with the rare vegetable.

Ingredients

  • 3 jalapeños (or to taste)
  • 4 cloves garlic
  • 1 can chickpeas, drained and rinsed
  • ½ avocado
  • ¼ cup tahini
  • 5 tablespoons lime juice
  • 1½ teaspoons cumin
  • 1 teaspoon cayenne
  • 3 tablespoons olive oil
  • 1 teaspoon salt
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