Guacamole Hummus Recipe (With Video and Step-by-Step)

Prep Time:

10 mins

Total Time:

10 mins

Servings:

8

When you need a dip that’s equal parts delicious and healthy, look no further than this guacamole hummus recipe. It features nutrient-dense ingredients like chickpeas and avocado and gets a punchy, bright-tasting boost from fresh cilantro, garlic, and lemon juice. A few glugs of olive oil lend a silky richness that brings it all together. And while it’s perfect for pairing with tortilla chips and crunchy raw vegetables, you shouldn’t stop there: Use it to add heft to everything from sandwiches and burritos to grain bowls and taco salads.

A bowl of guacamole hummus surrounded by tortilla chips celery sticks green beans and lemon wedges — Credit:
Kelsey Hansen

Choosing a Ripe Avocado

Using a ripe avocado will lend your guacamole hummus the best flavor and creamiest texture. Here's how to pick the perfect one:

Color: Choose an avocado with skin that's dark green to blackish purple in color. Bright green Hass avocados are generally underripe and will darken the longer they sit.

Texture: A nearly ripe avocado will have slightly bumpy skin, while a perfectly ripe avocado's skin will be quite bumpy in texture. If the skin feels totally smooth, the avocado is likely underripe.

Feel: If you apply gentle pressure with your hand, the avocado should yield just slightly. Avoid any avocados that are very soft or have mushy spots.

How to Make This Recipe Without a Food Processor

This recipe comes together quickly and easily using a food processor, but if you don't have one, you can certainly still make guacamole hummus.

Using a blender: Combine the chickpeas, cilantro, avocado, garlic, lemon juice, and two tablespoons of water in a high-speed blender. Blend until the ingredients are finely chopped, adding more water a tablespoon at a time as needed to get the mixture moving. With the machine running, drizzle in oil slowly. Add a bit more water as needed to reach the desired consistency.

With a potato masher: Using a potato masher will result in a dip that's a bit chunkier and more rustic than one made with a machine, but it'll still be plenty delicious. Simply combine the chickpeas and avocado in a medium bowl and mash well. Finely chop the cilantro and mash the garlic to a fine paste using the back of your knife, then stir both into the chickpea mixture. Gradually add the olive oil while stirring, followed by the lemon juice and water as needed.

Directions

Ingredients for guacamole hummus including chickpeas avocado garlic lemon olive oil salt and pepper — Credit:
Kelsey Hansen

Process chickpeas, cilantro, garlic, and avocado:

In a food processor, combine chickpeas, cilantro, garlic, and avocado. Process until finely chopped.

Credit:
Kelsey Hansen
Add olive oil and lemon juice:

With machine running, add olive oil in a slow, steady stream. Then add lemon juice, and then water, 1 tablespoon at a time, until mixture is smooth. Season to taste with salt and pepper and serve with lemon wedges and your choice of dippers.

Credit:
Kelsey Hansen

Credit:
Kelsey Hansen

How to Store Guacamole Hummus

Refrigerate guacamole hummus in an airtight container for up to 3 days. Just like with guacamole, this hummus will begin to brown over time as the avocado oxidizes. To slow down the process, press a piece of plastic wrap directly onto surface of dip before storing.

4 Ways to Serve Guacamole Hummus

As a dip: Besides tortilla chips, this creamy dip would be delicious served with crunchy vegetables like red bell peppers, carrot sticks, broccoli and cauliflower florets, endive, and celery. Fresh pita or pita chips would also make an excellent accompaniment.

As a spread: Use guacamole hummus to add heft to sandwiches, burritos, tacos, and more. Try it in place of labneh in these grilled vegetable wraps, tuck some into these mushroom-and-corn tacos, or serve it alongside our summery zucchini quesadillas.

On salads and grain bowls: Adding a dollop of guacamole hummus is an easy way to add filling protein and cooling creaminess to salads and grain bowls, like this sweet-potato taco salad.