Avocado & Chili Hummus

Not too long ago I told you about sharing some easy and nourishing savory recipes from time to time. I think the first one was this paleo bread, and this summer I published one of my favorite GF crackers with mediterranean herbs. So I'm trying to post more often cause I just realized there was more than one year apart between those two recipes...guess I was too busy baking cakes and cookies, lol. So here I am again, trying to be a blogger who keeps her promises and sharing with you this yummy and no-fuss avocado hummus with a hint of chili. It's the perfect combination of two recipes that almost everyone loves: guacamole and hummus. Dips always come in handy when you have guests at home or simply when you want to throw together an easy and quick dinner.

If your stomach tolerates well spicy foods (mine not, unfortunately) you can add a bit of chili powder to this hummus, I opted to use one of my favorite salts that contains a mix of coconut, hibiscus and chili (aside from salt, of course). The chili flavor is very subtle but gives a different and interesting touch to any recipe. This salt is from a brand called Herbes de la Conca, a family-owned company that contacted me last year and kindly sent me a small package with some of their best-selling products. They are all made with so much care, using only organic and locally sourced ingredients and also vegan and free of microplastics (plus their packagings are sustainaible and cute!).

It's finally friday so why don't you treat yourself to a movie night at home with this hummus, tortilla chips and whatever your tummy desires?

Wishing you all a great weekend! See you soon!

¡Receta en español aquí!

Avocado & Chili Hummus
(makes one big bowl)

Ingredients
2 cups cooked chickpeas.
1 avocado.
1/4 cup tahini.
1/4 cup extra virgin olive oil.
1/4 cup water.
2 tablespoons lemon juice.
2 teaspoons chili salt.
1/2 teaspoon cumin.
1/2 teaspoon garlic powder.
- To decorate:
Roasted chickpeas.
A small drizzle of oil.
Smoked sea salt flakes.

Directions

Place the cooked chickpeas inside the bowl of your food processor and pulse until no large lumps are visible. Add in the avocado, tahini, lemon juice, and olive oil, process again until fully incorporated.

Gradually add in the water, it'll be enough with 1/4 cup but feel free to use more if you want a less thick consistency.

Finally add in the chili salt, cumin and garlic powder. Pulse until creamy, taste and adjust salt if necessary. Alternatively you can use one or two toasted garlic cloves but I prefer the softer taste of garlic powder.

Serve in a large plate and drizzle a little bit of extra virgin olive oil on top, also decorate with a small bunch of roasted chickpeas and smoked sea salt flakes.