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Guacamole Hummus!
Prep Time
45 mins
Cook Time
3 hrs 11 mins
Guacamole Hummus is just what it sounds like, a delightful combination of guacamole and hummus. Unlike guacamole, it keeps for days in the refrigerator without discoloring. You won't be able to keep it that long though, it's fabulous!
Course: Appetizer, Sandwich Spread
Servings: 16
Author: Chris Scheuer
  • 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
  • ¼ 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
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

* Tahini is ground sesame seeds. It's used in most hummus recipes and you can find it in the Middle Eastern section of larger grocers or at any Middle Easter grocery. You can also order Tahini online.
** ~ 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!