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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (4)

256 Ratings
  • 5 star values: 73
  • 4 star values: 82
  • 3 star values: 69
  • 2 star values: 22
  • 1 star values: 10
Rating: 3 stars
03/02/2018
HOLY CILANTRO! This recipe is OK, but does have some tweaking requirements. The water is not even listed in the ingredients section. Mine required 1/4 cup of olive oil. I dialed back the cilantro to 2 cups and upped the lemon juice as most other reviewers have done. I think that 2 avocados would help with the texture and flavor. Just sayin'.
Rating: Unrated
07/08/2017
Does anyone know if the avocado in this makes it turn brown if not eaten right away?
Rating: 4 stars
05/20/2014
Rave reviews. Needs additional lemon but great recipe.
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Rating: Unrated
04/05/2013
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.