guacamummus or hummamole (avocado hummus)
So…what’s a girl to do when gorgeous, big, ripe avocados are on sale during “Hip Hip for Hummus Week”?
Make guacamumus! Or hummamole! (Or if you really want to be boring – avocado hummus.) :)
Whatever you want to call it, this fantastic marriage of my two favorite dips — hummus and guacamole — is definitely a winner. I went for a good blend of my two favorite recipes, but depending on what ingredients you have around, feel free to play around with the recipe. You really can’t go wrong.
Hooray for dips that are fun to say, and to eat!
Guacamumus or Hummamole (Avocado Hummus) Recipe
- 1 avocado, peeled and pitted
- 1 (15 oz.) can of chickpeas, drained
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped red onion
- 3 cloves garlic, peeled and smashed
- 2 Tbsp. tahini (optional)
- 1 Tbsp. olive oil
- 1 lime, juiced
- 1 tsp. cumin
- 1/4 tsp. salt (more or less to taste)
Combine all ingredients in a food processor and blend until smooth. Add in a few extra tablespoons of water to thin out the consistency if you’d like.
Feel free to add in the chopped red onion at the end (instead of blending it in the food processor) if you’d like a less strong onion flavor!