New This Month

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

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 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


  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.

Reviews Add a comment

  • MS10763007
    8 JUL, 2017
    Does anyone know if the avocado in this makes it turn brown if not eaten right away?
  • kcbirdnerd55
    20 MAY, 2014
    Rave reviews. Needs additional lemon but great recipe.
  • Zzyzx
    5 APR, 2013
    Good, but 1tsp of lemon juice seems like too little. I added about a Tbsp of lemon juice and about 1 tsp lemon zest and 1 seeded fresh jalapeno. The jalapeno adds a hint of heat but is not at all overpowering. I think lime juice instead of lemon would also work well and perhaps a bit of chipotle chile powder or smoked paprika, but I haven't tried those variations.