Spicy hummus


  • 6 avocados, halved, pitted and peeled
  • 12 tablespoons hummus of your choice
  • 1 (15-ounce) can chickpeas, liquid reserved
  • 3 garlic cloves
  • 1 red jalapeño, seeded and roughly chopped
  • 1/4 cup tahini
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground smoked chili pepper
  • 1/4 teaspoon cayenne, to garnish


  1. To make each hummus, empty canned chickpeas into a microwave-safe bowl with their liquid. Add garlic and microwave for 3 minutes. Drain chickpeas and reserve liquid. Pour chickpeas, 1/2 cup reserved liquid and remaining ingredients except the olive oil into a food processor. Turn on and stream in olive oil until smooth.
  2. To make avocado salad bowls, spoon 1 tablespoon of hummus into each avocado half and garnish with desired sprouts, seeds, spices, flowers and herbs.