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As soon as I saw this sign ...
... at one of my local markets, I knew that we'd be enjoying avocados in soups, salads, salsas (yum!), salad dressings and spreads - all week long!
I checked out a few recipes online and then decided to put together my own version. After a bit of tinkering, I'm quite pleased with the results; lots of great flavor and nutrition from garbanzo beans, cilantro, lemon and lime juice, extra virgin olive oil*, tahini and cumin. And it comes together in minutes with a food processor as you can make small or larger batches with ease).
Yesterday, we couldn't stop eating this Guacamole Hummus. The recipe has gone into my favorites file and I know I'll be pulling it out frequently; both for everyday healthy snacks and dressed up a bit for company!
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Guacamole Hummus!
Ingredients
- 1 can garbanzo beans, rinsed and drained
- 1 large bunch cilantro** or two small bunches, washed and drained (cut off the very tips of the stems where it has dried out and pick off any yellowing leaves.)
- 2 medium garlic cloves
- 1 ripe avocado, halved, peeled and pitted
- 2 tablespoons fresh lemon juice
- zest of one lemon
- 1 tablespoon fresh lime juice
- ÂĽ cup tahini*
- ½ teaspoon ground cumin
- 1 teaspoon sea salt, more to taste
- freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil*
- finely chopped jalapeño, optional
Instructions
- Combine all ingredients except olive oil in the bowl of a food processor. Process for 3-4 minutes until mixture is smooth, scraping down the bowl once or twice during the pureeing.
- Transfer to a bowl or storage container and stir in olive oil. Don't add olive oil to to the mixture in the food processor as it can cause your hummus to become bitter* so just stir it in after everything else is pureed.
- Season to taste with more sea salt if needed and freshly ground black pepper. A sprinkle of finely chopped jalapeño is also delicious! Serve with Sesame Crisps, pita chips, raw veggies or tortilla chips. This hummus also makes a delicious sandwich spread.
Notes
** ~ If you make your own hummus you may have noticed that it can have a somewhat bitter taste. I learned something interesting recently from Cook's Illustrated; extra-virgin olive oil should never be put in a food processor - and this is what they say about it; extra-virgin olive oil contains bitter-tasting compounds called polyphenols that are normally coated by fatty acids, which prevent them from dispersing in the presence of liquid. When olive oil is broken into droplets in an emulsion, the polyphenols get squeezed out and will disperse in any liquid in the mix, so that their flavor becomes evident. The blades of a food processor break olive oil into much smaller droplets than those created from whisking. The smaller the droplets, the more polyphenols that break free and disperse, and the more bitter an emulsion will taste. (Note: In recipes such as pesto, which contain lots of other robust flavors from herbs, nuts, and cheese, we found that any bitter taste went unnoticed.) That's why I recommend adding the olive oil after removing the hummus from the food processor. I agree with Cook's Illustrated, I think it really does make a difference!
** ~ I know, I know this sounds like a ton of cilantro - it is! But this is what gives it such a bright, fresh flavor. And combined with the other ingredients, it doesn't taste too "cilantro-y", even if your not that fond of cilantro on it's own, I think you will love this!
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Great and loaded with flavor. The person that said this was flavorless must have been reviewing something else because there is NO way anyone could find this without a lot of flavor. Thank you for the ample amount of tahini - it is really what hummus is all about in other parts of the world. I live in the land of hummus for three years and traveled throughout the Med and ME so I know hummus. This one is great! If you want the traditional creamy smooth texture Ottolenghi always suggests blending with ice water - he doesn't use EVOO. In Egypt they only top their hummus with EVOO... I added the jalapeno and also a preserved lime. Yummy.
Thank you so much for sharing your review, Ann!
Just made this n it tastes awesome! Recipe is definitely a keeper!
All your holiday apps are so pretty Chris, stars of the party I'm sure! This guacamole hummus sounds wonderful, and I will definitely make it for our holiday noshing!
Love both and I am so glad to see you clubbing them to create this lovely post!
Just tried this tonight! LOVED it. I usually put a scoop of hummus in my avocado half and eat it with chips, but this is even better!
Thanks Jessica, we really love this one too. It's funny cause I'm so often on to something new that I tend to forget about favorite recipes that I've made in the past. I'm so happy you reminded me of this one, I'm going to make it this weekend!
I always substitute Italian parsley for cilantro. I have a shower coming up and it seems that this is in our future. Also love the tip from Cooks Illustrated.
hmm interesting. Need to give this a try. 🙂 Looks yummy and I Love the color!
So glad you included the tip about olive oil. I pinned this to try it soon.
splendid idea of combining the both! it also makes a great dip and thanks for sharing the info on the ev olive oil.
This must be the month for hummus. All the dips are coming out of the woodwork with spring finally here. Love this version, and it's packed with so many nutrients.
Love, love this combination! Thanks for sharing.
Velva
What a splendid idea: avocado hummus!
Yum Yum Yum!!!
What a grand & tasty recipe! 🙂
Two of my favorite spreads in one!!! This is pure genius, Chris!!!
I love hummus and guacamole so it makes sense that I'd love this. Looks fantastic. Great price on the avocado'!
Oh this sounds wonderful - in fact it could become my lunch for the next couple of months - so delicious and full of the very best flavors!!
Mary x
I am totally making this this weekend, minus the cilantro. I think my husband is going to LOVE it.
This is such a fabulous idea. I suspect it will become a favorite in lots of other kitchens now you've shared the recipe with us. I hope you have a great day. Blessings...Mary
Wow, love this post, Chris. That is so interesting about olive oil and the food processor. This recipe combines two of my favorite foods, and heaven knows how much I love crackers and dip! I have a feeling this will become one of our favorites too.
Those are two of my favorite things. sandie
Love your tip about olive oil and food processor! I'll definitly try it since I wanted to prepare some hummus this week-end! Maybe i'll prepare guacamole-hummus since yours looks really really good!
I also tried store bought Avocado Houmous & found it lacking in flavor. I added Lime Juice, salt & pepper. Then it tasted great. I will definitely share your recipe with ME, so I can get to it easily! Thanks!
This looks wonderful! Great way to incorporate guacamole and hummus! I can't wait for your recipe for the Sesame Chips!! I'm going to make your hummus over the weekend!!
I'm so glad you posted this!! I've tried that TJ's version as well, and while it wasn't bad, it was just OK. Seemed to have so much potential, and I'm eager to give this a try!
Wow! My DIL would love this, she makes her own hummus and loves Mexican food.
This is brilliant!! I made hummus yesterday and served avocado on the side 🙂 But this is even better. Thanks for a great recipe! Have a nice weekend!