In the summer, all I want it guacamole. But even though avocados have “good fats” it still has a lot of fat. And maybe if you were eating a dainty portion of it, it would be fine. But I am not dainty. And when paired with a good tortilla chip, all bets are off. It could be a fight to the death at the guacamole bowl, if you get in the way of my guacamole eating. But then I discovered avocado hummus. It is pretty much like guacamole and hummus had a baby. The garbanzo beans cut down on the amount of avocado you need, but all the key guac flavors are there. Yeah!!!!!! I mean, who wouldn’t love hummus masquerading as guacamole?
You can make it from scratch or you can start with a store-bought plain hummus base. But honestly, it really isn’t that much more work to make it from scratch since you’ll need to have the food processor out anyway. Just like with regular guacamole, you get to make this recipe the way YOU like it. Add the full jalapeno with seeds if you want it hot. Hate cilantro? (why? it’s so good!) leave it out or only put a tiny amount.
And salt. Salt is always good. Just remember, if you decide to serve this with tortilla chips instead of the other snack options like I did, that they are really salty on their own so do a taste test with the chip to make sure you aren’t adding too much. You can see the rest of my hummus party here for more ideas on what to serve with it.
- 1 can chickpeas (also known as garbanzo beans)
- 1 avocado
- ½ jalapeno
- ¼ cup cilantro
- 3 TBSP lime juice
- 2 TBSP water
- 1 TBSP olive oil
- Rinse and drain chickpeas and add to the food processor.
- Give them a pulse to start breaking them down.
- Rough chop the jalapeno, cilantro and avocado and add to food processor with chickpeas.
- Add the lime juice, and oil.
- Add water to get the right consistency.
- Enjoy with tortilla chips, pita chips, pretzels, pretzel chips, baby carrots or other vegetables.