1large avocadoor 2 medium, peeled and core removed
Juice of 1 lemon
1/4cupjarredpickled jalapeno peppers (or you can use fresh)
Open the cans of garbanzo beans and drain most of the juice from the beans. Pour the beans into a food processor. Cut a lemon in half and squeeze the juice from the lemons and pour the juice in with the beans. Add the garlic cloves, jalapeno peppers, paprika, salt and the peeled avocados. Puree the mixture until smooth, while adding the olive oil slowly to the mixture until it is smooth and creamy. Season the hummus with more salt as needed and if you like more spice, add additional jalapeno peppers as well. Serve hummus with chips, vegetables in wraps or on crackers.