Guacamole Hummus

Can't decide between hummus and guacamole? This recipe, courtesy of Catherine Teniente from San Antonio, Texas, allows you to 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.

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