Guacamole Hummus
Can’t decide between guacamole and hummus? Why not have both! This Guacamole Hummus recipe brings together the creamy richness of avocado with the smooth, satisfying texture of classic hummus. It’s the best of two beloved dips — and the result is a vibrant, zesty spread that’s endlessly versatile. The chickpeas and tahini provide body and depth, while avocado adds silkiness and a fresh green hue. Lime juice, garlic, cilantro, and a touch of jalapeño (if you like it spicy) brighten things up and bring that unmistakable guacamole vibe.
It doesn’t just taste good - it’s good for you with two nutritional superstars: avocado and lime. Avocados contribute more than just creaminess — they’re a source of heart-healthy monounsaturated fats that help keep you fueled and full. Lime juice doesn’t just liven up the flavor; it’s a refreshing citrus boost rich in antioxidants and vitamin C.
Perfect for dipping veggies, spreading on toast, or adding to sandwiches, wraps, and tacos, this dip earns its place in your everyday rotation. It’s quick to make, endlessly adaptable, and always a crowd-pleaser — whether you're prepping snacks for the week or serving guests at a backyard get-together. Once you try it, you’ll wonder how you ever chose between guac and hummus in the first place.
Guacamole Hummus
Ingredients
- 1 1/2 cups chick peas (1 can drained and rinsed)
- 1 large avocado (about 10 oz whole)
- 2 tbsp tahini
- juice of 1 lime
- 1 clove garlic, chopped
- 1 small jalapeño pepper, seeded and chopped
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 2 - 3 tbsp chopped fresh cilantro
- salt and pepper to taste
- water
- toasted sesame seeds (optional for garnish)
- nigella seeds (optional for garnish)
Instructions
- In a food processor, combine chickpeas, avocado, tahini, lime juice, garlic, jalapeño, olive oil, cumin, and chili powder. Blend until smooth.
- Adjust the texture adding cold water one tablespoon at a time until you reach your desired consistency — creamy but scoopable.
- Add salt and pepper to taste and pulse in the fresh cilantro. Taste and adjust lime, garlic, or salt if needed.
- Spoon into a bowl and drizzle with olive oil. Top with the optional sesame and nigella seeds and more chopped cilantro if desired.
Notes
- Top with diced red onion, tomato, or extra cilantro for a guacamole-inspired look.
- Serve with tortilla chips, pita, or fresh veggies.
- Spread it on toast or sandwiches.
- Use as a creamy topping for tacos or grain bowls.