If it has avocado, I love it.
What is it about this ugly on the outside, green and slimy on the inside fruit that is so amazing? How about I eat another one and then tell you?
I love guacamole and no matter how many times I hear avocados are the “healthy fat,” it still doesn’t make it okay to eat a whole bowl. Unless, it’s my entire meal, of course!
I stumbled on this recipe and knew it would be delicious and potentially healthier because of the addition of garbanzo beans (a.k.a. chickpeas). I love hummus and I love guacamole.
Combine the two? Sounds good to me!
You know what goes perfectly with Guacamole Hummus? Homemade Hint of Lime Tortilla Chips. Recipe coming soon!
1 ripe avocado, roughly chopped
1 (15.5 oz) can, chickpeas/garbanzo beans, drained
1 C fresh cilantro leaves, chopped
1 garlic clove, roughly chopped
3 Tbls olive oil
1 tsp lime juice
1-3 Tbls water
1 tsp salt
½ tsp pepper
- In food processor, combine avocado, chickpeas, cilantro and garlic. Process until finely chopped.
- With food processor running, slowly add olive oil and lime juice.
- Add water 1 Tbls at a time until very smooth.
- Add salt and pepper.
Adapted from Everyday Food Magazine.
I ended up adding about 3 Tbls of water. It seemed to make the consistency the smoothest. It definitely did not water down the flavor.
It does seem healthier since there is no tahini in the recipe. Looks worth a try.
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