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Hey Everyone! Here's my recipe from the February issue of Tiny House Magazine. It's quick and easy, DH takes a little container of hummus and vegetables in his lunch every other week or so.
Avocado Jalapeno Hummus
Makes 3 cups
Total Time: 10-15 minutes
Ingredients
12 oz Chick Peas (canned or hydrated)
Juice of 1/2 lemon
2 Tbsp Olive Oil
1 Avocado
1 Jalapeno
2 Cloves Garlic
1 Tsp Salt
1/2 Tsp Cayenne
1 Tsp Paprika
1 Tsp Cumin
Dishes, Utensils and Appliances:
Cutting board
Knife
Blender/Emulsifier/Food Processor
Mixing bowl
Measuring spoons or a keen eye for quantities
Directions:
1) Mince jalapeno and garlic cloves.
2) Chop avocado into small cubes.
3) Add chickpeas, avocado, jalapeno, garlic, spices and lemon juice to large mixing bowl.
4) Emulsify, blend or process all of the ingredients, slowly drizzling in the olive oil. Taste and add additional spices as desired.
5) Serve with your favorite crunchy snack like vegetables, chips or pretzels or some soft pita slices.
Hey Everyone! Here's my recipe from the February issue of Tiny House Magazine. It's quick and easy, DH takes a little container of hummus and vegetables in his lunch every other week or so.
Avocado Jalapeno Hummus
Makes 3 cups
Total Time: 10-15 minutes
Ingredients
12 oz Chick Peas (canned or hydrated)
Juice of 1/2 lemon
2 Tbsp Olive Oil
1 Avocado
1 Jalapeno
2 Cloves Garlic
1 Tsp Salt
1/2 Tsp Cayenne
1 Tsp Paprika
1 Tsp Cumin
Dishes, Utensils and Appliances:
Cutting board
Knife
Blender/Emulsifier/Food Processor
Mixing bowl
Measuring spoons or a keen eye for quantities
Directions:
1) Mince jalapeno and garlic cloves.
2) Chop avocado into small cubes.
3) Add chickpeas, avocado, jalapeno, garlic, spices and lemon juice to large mixing bowl.
4) Emulsify, blend or process all of the ingredients, slowly drizzling in the olive oil. Taste and add additional spices as desired.
5) Serve with your favorite crunchy snack like vegetables, chips or pretzels or some soft pita slices.
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