Seeded avocado chilli houmous (no tahini, vegan, raw)
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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


  • 100 ml olive oil
  • 1 clove garlic minced
  • 1/2 red chilli minced
  • 240 g 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


  • 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


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