I’ve been seeing a lot of recipes for this guacamole-hummus hybrid, so I was excited to finally try out my own version using some of my favorite ingredients. Fresh squeezed lime juice, cilantro, and a bold spicy kick from a jalapeño provide ample flavor while the the creamy avocado makes the hummus extra smooth. It makes quite a bit so it’s perfect for parties and pot-lucks… or you can devour it all to yourself!
1 large garlic clove
1 (15oz) can of chickpeas (garbanzo beans)
2 avocados, pit and skin removed
Juice from 1 lime
1/4 cup olive oil + more to drizzle
1/2 cup fresh cilantro, finely chopped
1 jalapeño pepper, finely diced
Salt and pepper to taste
Pita chips, pita bread, or tortilla chips
Tattooed Martha Tips: For really smooth restaurant style hummus, remove skins from the chickpeas. Just lightly pinch them and the skin will slide right off. For a mild version of this, cut out the ribs and seeds from the jalapeño.
Place garlic clove in a food processor or blender and puree until minced. Add chickpeas, avocado flesh, and lime juice and puree until smooth. Using a rubber spatula, scrape down the sides and hit puree once more. With the processor still running, slowly add olive oil down the feed tube until completely mixed in.
Stop the processor and then add cilantro, jalapeño, salt, and pepper. Puree for another 30 seconds, scrape down the sides as needed, and continue to process until smooth.
Transfer to a large bowl and serve with pita chips, pita bread, or tortilla chips. Since avocados start to oxidize and turn brown after being exposed to air, you’ll want to cover any leftover with plastic wrap and press plastic wrap down to the surface of the dip. This will keep it fresh, vibrant, and green. Hummus will keep for up to a week.