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Guacamole Hummus

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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

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.

Reviews Add a comment

  • kcbirdnerd55
    20 MAY, 2014
    Rave reviews. Needs additional lemon but great recipe.
    Reply
  • 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.
    Reply