Guacahummus {Guacamole - Hummus}
Recipe type: Appetizer, Dip, Spread
Prep time: 
Total time: 
Serves: 1.5 - 2 cups
Guacamole + Hummus! Combining two great treats into one, Guacahummus is a great choice for dips, spreads, and snacks.
  • 15-ounce can of garbanzo beans (chick peas)
  • 1 ripe avocado
  • 1 head roasted garlic (or 2-3 cloves raw)
  • 1 Tablespoon tahini
  • 1.5 Tablespoon lime juice
  • .5 cup fresh cilantro
  • kosher salt
  • water
  1. Rinse the garbanzo beans and place them in a food processor. For a smoother result, remove the outer shells before placing them in the food processor.
  2. Add the flesh of the avocado, and the garlic (if you roasted a head of garlic, squeeze out the roasted cloves), and tahini.
  3. Process the ingredients for a few seconds. Scrape down the bowl with a spatula, and add the lime juice - I like to do this using the drizzle hole in the top of the food processor.
  4. Open the food processor again, scrape down the bowl, and add the cilantro and salt to your liking.
  5. Process until the cilantro is distributed throughout the mixture.
  6. Drizzle water through the hole in the top until it reaches the desired consistency, scraping down periodically to make sure everything gets blended and incorporated.
  7. Serve with tortilla chips, pita chips, or vegetables, or use as a spread on a sandwich or wrap.
Removing the outside layer from the garbanzo beans will add 10 minutes to your prep time.
Roasting garlic will add 45 minutes.
Both can be done 1-2 days in advance.
Recipe by My Utensil Crock at