Seeded avocado chilli houmous (no tahini, vegan)

Here’s a really simple, flavour packed dip recipe that isn’t exactly low in fat, but is definitely packed with good stuff. The avocado lends a creaminess that contrasts with the chunky chickpeas and crunchy seeds and it’s all rounded off with a chilli kick.

Here’s what to do to make this chilli and avocado houmous.

Ingredients

• 100ml (3.4 fl oz) olive oil
• 1 clove of fresh crushed garlic (or you can use a tsp of puree, which typically  has a softer flavour)
• 1/2 – 1 red chilli (or you can use chilli powder to taste)
• 1 400g (14.1 oz) tin chickpeas drained and rinsed
• 1 large ripe avocado
• Juice of 1/2 a lemon
• 2 tbsp mixed seeds
• salt and pepper to taste

Instructions

1. Whiz the oil, garlic and chilli together in the blender until smooth
2. Add the chickpeas, avocado and lemon juice and pulse until you have a dip with some chunkier bits
3. Throw in the seeds and pulse just a couple of times to combine but not chop them up entirely
4. Serve your avocado houmous with toasted tortillas and vegetable crudities

Here’s how to make this chilli and avocado houmous again in a printable format.

Print Recipe

5 from 1 vote

Chilli and avocado houmous (vegan, no tahini)

The avocado lends a creaminess that contrasts with the chunky chickpeas and crunchy seeds and it’s all rounded off with a chilli kick.

Prep Time10 mins

Total Time10 mins

Course: dips and condiments

Cuisine: Mexican

Keyword: avocado, chickpeas, chilli, dips, houmous

Servings: 4 portions

Calories: 437kcal

Author: Emily Leary

Ingredients

• 100 ml (3.4 floz) olive oil
• 1 clove garlic minced
• 1/2 red chilli minced
• 240 g (8.5 oz) tinned chickpeas a whole tin, drained and rinsed
• 1 large ripe avocado
• 1/2 lemon juice
• 2 tbsp mixed seeds
• 1 pinch salt and pepper to taste

Instructions

• Whiz the oil, garlic and chilli together in the blender until smooth
• Add the chickpeas, avocado and lemon juice and pulse until you have a dip with some chunkier bits
• Throw in the seeds and pulse just a couple of times to combine but not chop them up entirely
• Serve with toasted tortillas and vegetable crudities

Nutrition

Calories: 437kcal | Carbohydrates: 23g | Protein: 8g | Fat: 36g | Saturated Fat: 5g | Sodium: 19mg | Potassium: 455mg | Fiber: 9g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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I made mine in my Froothie Optimum 9400 (affiliate link), a super powerful blender that makes short work of all of the ingredients in seconds.

Enjoy! And if you’d like more flavour-packed dip ideas like this chilli and avocado houmous, check out Mel’s roasted carrot houmous, Helen’s Rocket and goat’s cheese houmous, Nazima’s Yoghurt, tahini and za’atar dip, Sarah’s Sweet potato and lime houmous, Jeanne’s Garlicky roasted aubergine dip, Michelle’s Tzatziki, and Jac’s Roasted Carrot houmous.

What’s your favourite way to enjoy houmous?