Bombay Shake Red Chilies is the perfect addition to any hummus dip, lending chili and garlic bites...and a lot of flavour!
This hummus recipe is an Indian-Mexican fusion between the Bombay Shake Indian spices and the avocado, chunky tomatoes, cilantro garnish, and a good squirt of lime or lemon juice.
Always a great dipper for veggies or flatbreads or really delicious as a spread in a vegetarian sandwich.
I make at least one variation of hummus weekly, having it ready for weekday lunches and snacks. If you like flavour and a bit of heat try the Bombay Shake Red Chilies. For a milder and garlicky option, try Bombay Shake Garlic.
BOMBAY SHAKE RED CHILIES AVOCADO HUMMUS
Method of Preparation:
1) In a food processor, puree chick peas, avocado, olive oil, lemon juice, BOMBAY SHAKE RED CHILIES and sea salt, to taste.
2) Mix in tomato and garnish with cilantro.
2 CUPS chick peas, drained
1 ripe avocado, chopped
1 tomato, cubed
2 TBSP. olive oil
1 TSP. lime or lemon juice
1/2 TSP. BOMBAY SHAKE RED CHILIES (or to taste)
sea salt, to taste
2 TBSP. cilantro, chopped, to garnish