Best California Guacamole Hummus Recipes

Avocado Hummus image

Provided by Martina McBride

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 12

Two 15-ounce cans cannellini beans, rinsed and drained
4 Hass avocados, pitted, peeled and coarsely chopped
2/3 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh lemon juice
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 clove garlic, chopped
1 cup packed fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
1/4 cup crumbled queso fresco
Tortilla chips, for serving

Steps:

Combine the beans, avocados, parsley, lemon juice, salt, cumin, pepper, garlic and 3/4 cup of the cilantro in a food processor. Pulse 2 to 3 times, or until the mixture is coarsely chopped. Gradually add the olive oil and process until the mixture is creamy. Transfer to a serving bowl. Sprinkle with the queso fresco and garnish with the remaining 1/4 cup cilantro leaves. Serve with tortilla chips.

Guacamole Hummus image

Provided by Martha Stewart

Number Of Ingredients 9

1 can (15.5 ounces) chickpeas, rinsed and drained
3 cups fresh cilantro leaves
1 garlic clove, chopped
1 ripe avocado, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Coarse salt and ground pepper
Lemon wedges
Tortilla chips

Steps:

In a food processor, combine chickpeas, cilantro, garlic, and avocado. Process until finely chopped. With machine running, add olive oil in a slow, steady stream, then add lemon juice, and then add water, 1 tablespoon at a time, until mixture is smooth. Season to taste with salt and pepper and serve with lemon wedges and tortilla chips.

Nutrition Facts : Calories 151 g, Fat 9 g, Fiber 4 g, Protein 3 g