If guacamole and hummus had a baby, they would name it Guacamole Hummus. It would be thick, rich and creamy. It would taste and look just like guacamole but have the density of hummus. Guacamole hummus would eventually settle down with a bowl of chips and make a nice home in your stomach. Don’t you just love a happy ending? I do. Especially when there’s an avocado involved.
Make this. Inhale it. Smother it all over your body. It’s seriously good. Guacamole hummus is my new best friend.
And we’re off!
Get your ingredients together. It’s simple. Look! There’s the word BEAN on my dish towel.
Garlic & cilantro in the food processor.
Toss in your avo & chickpeas. Do you say chickpea or garbanzo? I like garbanzo. It’s fun to say. Wait. So is chickpea! AHHH!
Pour in the olive oil while processing. Add the lemon juice. PROCESS the heck out of it. Done.
Get out your chips. These chips are from Trader Joe’s. They have sweet potatoes in them. Cooper loves them.
Dip that chip! Look at my nail polish. I did black with glitter tips just for this guacamole hummus.
I’m kidding. I didn’t. But I did slice up a lemon and add cilantro on top of the dip. It’s like sparkles in food form.
Put this on a sandwich. Dip vegetables in it. Add it to a Mexican soup. It’s you’re new favorite dip.
- 3 cups fresh cilantro leaves
- 1 garlic clove
- 1 15oz. can chickpeas, rinsed & drained
- 1 ripe avocado, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- coarse salt & fresh ground pepper
- lemon wedges for serving
Combine garlic clove with cilantro leaves in the food processor and process until finely chopped. Add the chickpeas & avocado and continue processing. While the processor is running, slowly pour a steady stream of the olive oil into the mixture. Add lemon juice and continue until smooth. Season with salt & pepper and serve with a lemon wedge and a few cilantro leaves.
-I added more lemon in the end. I wanted it TANGY!
-Cumin & hot sauce would be great additions if you’re looking to spice it up!