Today I felt like making some hummus but wanted to try a version with avocados, when combined it provides the essential dietary fiber and protein for a healthy yummy snack. I paired a traditional hummus recipe with a Latin twist and added fresh cilantro, lime juice, serrano chiles, and jalapeño chiles to make this tangy and mildly spicy hummus. I love chiles and could have just used jalapeños, but I thought the serrano chiles would help balance the spiciness and complement the lime in the hummus. I tried to eat this with store bought tortilla chips and they were good, but I thought it would taste even better if I made my own tortilla chips. Which is exactly what I did because in my opinion, homemade chips are always better. So, if you want a healthy snack packed with protein, dietary fiber, and metabolism boosting chiles then try my Cilantro Lime Serrano Jalapeño Avocado Hummus. It can be made in under 30 minutes and as my daughter Madison says, it has that perfect tang and spice that makes it so addicting.
Cilantro Lime Serrano Jalapeño Avocado Hummus
Printable Version
Yield: Serves 4-6 Total Time: 15-30 minutes
Ingredients:
-15.5 oz. Can of Chickpeas (Garbanzos)
-4 Serrano Chiles
-2 Jalapeño Chiles
-1 Large Piece of Garlic
-1/2 Cup of Cilantro
-4 Limes (1/3 Cup of Lime Juice)
-1 Teaspoon of Ground Cumin
-1 Tablespoon of Tahini
-2 Avocados
-1/2 Cup of Corn Oil
-Cold Corn Tortillas
-1 Cup of Sesame Seeds
-1/2 Tablespoon of Kosher Salt
-3 Tablespoons of Olive Oil
Equipment Needed:
-Food Processor
-Cutting Board
-Knife
-Juicer
-Measuring Spoon
-Measuring Cup
-Large Pan
-Large Glass Bowl/Glass Jar for Storing
-Spatula
Prep:
– Rinse Cilantro bundle and remove long stems, set cilantro aside
– Rinse 4 serrano chiles, 2 jalapeños, and cut off the ends
– Juice 4 Limes with a juicer and set aside
– Peel garlic and set aside
– Slice 2 avocados, remove the pit and discard pit, set avocado aside
– Open 15.5 oz. can of chickpeas and drain
– Remove the skins of the chickpeas and set aside
Directions:
Tahini
– Pour 1 cup of Roasted Sesame Seeds into the food processor (roast the sesame
seeds for 1 minute in a hot pan until golden but not brown, roasting provides a nutty
flavor)
– Add ½ tablespoon of kosher salt into the food processor
– Add 3 tablespoons of olive oil into the food processor
– Then cover the lid and mix all ingredients in the food processor until it is
creamy, then stop the food processor and taste and set aside
Cilantro Lime Serrano Jalapeño Avocado Hummus
– Pour skinned chickpeas, sliced avocados, garlic, lime juice, serrano chiles and
jalapeños, and cilantro in the food processor
– Add 1 teaspoon of cumin into the food processor
– Add 1 tablespoon of tahini into the food processor
– Then cover the lid and mix all ingredients in the food processor until it is
creamy, then stop the food processor and taste, season with a pinch of kosher salt if
needed
– Get a serving bowl and pour the hummus and eat with tortilla chips
Tortilla Chips
– Place a large pan on the stove and turn the gas/electric knob to a medium setting
and add ½ a cup of corn oil and let the oil get hot (make sure to not boil the oil)
– Get 8 cold corn tortillas and a pizza slicer and slice the tortillas into vertical strips and
then across diagonally
– Once the pan with cooking oil is hot place the individual sliced tortillas onto the pan
and cook the tortilla chips until golden and crispy, about 1-2 minutes, and then using
tongs or a spatula flip over each tortilla chip to cook the other side until golden and
crispy
– After each tortilla chip is golden and crispy on both sides gently remove with tongs
or spatula onto a paper towel covered plate and let the excess oil drain
– Serve with Cilantro Lime Serrano Jalapeño Avocado Hummus
***** Season to suit your taste. ******