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.