Guacamole meets hummus in this creamy dip.
1 (15oz) Can Chickpeas, drained and rinsed
3 Cups Fresh Cilantro
1 Garlic Clove
1 Ripe Avocado
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Lemon Juice
Kosher Salt & Freshly Ground Black Pepper
Blend together the chickpeas, cilantro, garlic and avocado in a food processor.
With the machine on, stream in the olive oil and lemon juice. Add water, 1 Tablespoon at a time, until smooth.
Season to taste with salt and pepper.
Serve with tortilla chips.
-Recipe from Everyday Food-
I made this guacamole for a potluck lunch I went to for Cinco De Mayo today. This recipe comes from Alton Brown.
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, finely grated
Scoop the avocados out of their skin and place in a large bowl. Add the lime juice and toss to coat. Drain out the extra lime juice from the bowl and reserve.
Add the salt, cumin and cayenne pepper and mash with a potato masher. Mash to desired consistency. I like to leave it a little chunky.
Fold in the onions, tomatoes, cilantro, garlic and 1 Tablespoon of the reserved lime juice.