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Guacamole Hummus

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    Can't decide between hummus and guacamole? Have it both ways in this bright, creamy dip.
    Everyday Food, May 2011
    • Yield Serves 8
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    Ingredients

    • 1 can (15.5 ounces) chickpeas, rinsed and drained
    • 3 cups fresh cilantro leaves
    • 1 garlic clove, chopped
    • 1 ripe avocado, roughly chopped
    • 3 tablespoons extra-virgin olive oil
    • 1 teaspoon fresh lemon juice
    • Coarse salt and ground pepper
    • Lemon wedges
    • Tortilla chips

    Directions

    1. In a food processor, combine chickpeas, cilantro, garlic, and avocado. Process until finely chopped. With machine running, add olive oil in a slow, steady stream, then add lemon juice, and then add water, 1 tablespoon at a time, until mixture is smooth. Season to taste with salt and pepper and serve with lemon wedges and tortilla chips.

    Cook's Note

    This Reader Recipe is from Catherine Teniente, San Antonio, Texas.

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