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.

Everyday Food, May 2011


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


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.


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
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
Does anyone know if the avocado in this makes it turn brown if not eaten right away?
Rating: 4 stars
Rave reviews. Needs additional lemon but great recipe.
Rating: Unrated
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.