Chickpea and Avocado Hummus with Crispy Tortilla Chips

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy hummus blended with ripe avocado, served with oven-baked tortilla chips for perfect dipping. This Middle Eastern-inspired recipe (vegetarian), ready in about 30 minutes, turns chickpeas, avocado, lemon juice into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Middle Eastern cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and rinse 1 can (15 oz) chickpeas. Place them in a food processor with 1 medium avocado (pitted and peeled), 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp salt.
  2. Step 2: Process for 1-2 minutes until smooth, scraping down the sides as needed. Add 2-3 tbsp water to reach a creamy consistency.
  3. Step 3: Spread the hummus into a serving dish and smooth the top. Drizzle with a little extra olive oil and sprinkle with a pinch of cumin.
  4. Step 4: Preheat oven to 350°F. Cut 1 bag (8 oz) tortilla chips into 1/2-inch pieces, toss with 1 tbsp avocado oil, and spread in a single layer on a baking sheet.
  5. Step 5: Bake for 8-10 minutes until golden and crisp, turning halfway through. Let cool completely before serving with the hummus.

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