A delicous dip or hummus served with corn chips, crackers, veggies, or in cheesy quesadillas. For more spice, add red pepper flakes or more cayenne pepper.
Ingredients
2large avocados, peeled and cut into small pieces
1 15-ouncecan Bush’s garbanzo beans, drained and rinsed
1/4cupfresh lime juice
1 1/2tablespoonstahini, sesame paste
1/2cupextra-virgin olive oil
1jalapeno, finely chopped
1/2tsp.garlic powder
1/4tsp.cayenne pepper
1/2tsp.cumin
1/2tsp.white pepper
Kosher salt
12Large flour tortillas
6cupsMexican cheese
Olives, optional
Instructions
In a food processor, puree the avocados, garbanzo beans, lime juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper.
Remove the mixture to a bowl.
Butter the flour tortillas on each side. On medium heat, cook the tortillas until browned; flip over.
To each tortilla, add 1 cup of cheese, place a cooked tortilla on top. Cook on each side, flipping over until cheese is melted.
Cut into wedges and serve with Spicy Avocado Hummus and olives (optional).
Or, drizzle the bowl of Spicy Avocado Hummus with olive oil (optional), and serve with chips.