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
- 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 your avocado houmous with toasted tortillas and vegetable crudities
What’s your favourite way to enjoy houmous?
Here’s how to make this chilli and avocado houmous again in a printable format.
Chilli and avocado houmous (vegan, no tahini)
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
More dip recipes to try
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.
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Jacqueline Meldrum says
That looks wonderful. I love hummus and it’s nice to try a different twist on it. The Optimum 9400 is definitely handy for dishes like this.
Jeanne Horak-Druiff says
Oooh – avocado hummus! Now why have I never thought to make that? Sounds like the perfect dip for those who can’t choose between hummus and guacamole ;) Thanks for linking to my aubergine dip too!
[email protected] says
I am a dip a holic. I could live on this dip every day for lunch and love to snack on them too. I think the fats here are good fats and seeds add a lovely texture. Perfectly yummy!
Kirsty Hijacked By Twins says
I love dips in summer time. This looks and sounds delicious x #recipeoftheweek
Ciara Attwell (@MyFussyEater) says
This looks great…. I will have to give it a try!
Kizzy says
I love houmous and have made a roasted red pepper one in the past which was very yummy. I will have to give this one a go too
Winnie says
Humus is super popular here and your salad is quite unite
I love avocado and I’m intrigued. I’d love to try it :)
Becca @ Amuse Your Bouche says
Love this idea, avocado makes everything better :D
Elizabeth says
Oh yum! This sounds absolutely heavenly – just my sort of flavours.
Alison says
Looks lovely, I failed the last time I tried to make huumous. I think I forgot to rinse the chickpeas.
Michelle Utterlyscrummy says
What a brilliant idea, fab for those who aren’t fond of tahini :) Guaranteed to liven up snacks and lunchtimes, will give it a go.