Guacamole Hummus

Can't decide between hummus and guacamole? Have it both ways in this bright, creamy dip.

  • Servings: 8
Guacamole Hummus

Photography: Con Poulos

Source: Everyday Food, May 2011

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 Notes

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

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