Southwest Guacamole Hummus is a crazy creamy spicy hummus love child. Garbanzo beans, ripe avocado, garlic, jalapenos and lemon juice all make up this delicious dip!
This post was sponsored by USA Pulses & Pulse Canada
Two recipes in one week? WHAAATTT? My life must be getting calmer and organized…or something like that. Ha!
Yes, its been a while since I’ve posted more than one recipe in any given week because of this crazy move, but I am feeling up for the task! As long as there is no cooking required, I’m good.
Still no pots and pans or any word from our movers…that I’d like to murder in the night. But, I digress.
Anyways, PULSES!! Do you know what pulses are? Pulses are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. They are the part of the legume family but the term ‘pulse’ only refers to the dried seed. They are inexpensive, and so so versatile. They take on any flavor you put them with (hello garlic!) and add a nutritional boost to any meal.
You learn something new everyday, right?
I love a good hummus and generally if I can swing it, I make my own. The basic hummus is quite simple to do and there are a million ways you can make it! Plus, the main ingredients are garbanzo beans, so HEALTHY.
Because we are a Mexican food loving family, I’ve been experimenting with guacamole and hummus together to create a Southwest Guacamole Hummus. What a good decision that was! HOLY MOLY YUM. It’s like a cross between a creamy guacamole and a bean dip with a yummy salad up on top. Plus, I love all the toppings that add amazing texture and make this look extra tempting 🙂
So, this recipe uses a lot of common ingredients for hummus you could expect like garbanzo beans (chick peas), lemon juice, olive oil and cumin, but I add in a couple of guacamole ingredients like avocado and garlic to create this crazy creamy spicy hummus love child. All you need is a good blender or food processor and you are good to go. It honestly takes 15 minutes to throw together, though it’ll be more like 25 if you have a certain 17-month olds requiring to be held 91% of the time. Perfect for snacks, parties or eating by the spoonful. 😉
Get the recipe and recipe tips below! Just scroll down. Have a great day, friends!
Helpful Recipe Links & Tips
If you use dried garbanzo beans that you soak and cook, you may need to add a little extra olive oil beyond the measurement in the recipe card to get the texture you want. The dried beans tend to be a little more dry than the canned bean. Either way, use your judgement and make this recipe how you like it!
Garlic! I added a lot because I pig puffy heart eyed emoji LOVE garlic. Once clove might be enough, but two (or three!) might be better. And the longer this sits in the fridge, the more potent and flavorful it becomes.
I served this with tortilla chips, but pita, veggies or plain crackers are all good options. A good schmear on a sandwich would also be fantastic.
Like I mentioned above, using a good blender or food processor will ensure you get a super-duper creamy hummus. High powered ones are the way to go! This is the one I have and love.
Looking for ways to eat healthier? Just add pulses! Sign up for the Half-Cup Habit, and see how easy it can be to add 1⁄2 cup serving of pulses to your diet 3x per week.
Southwest Guacamole Hummus
Bean Salad Garnish:
- 1 ripe Avocado sliced
- 1 cup cooked or canned garbanzo beans
- 2 tablespoons chopped fresh Cilantro
- 1 tablespoon lemon juice divided
- 1 ear corn kernels removed
- 1/2 jalapeno finely chopped, optional
- Place garbanzo beans, avocado, salt, pepper, olive oil, garlic, cumin, and lemon juice into the bowl of a food processor or blender. Blitz until smooth, adding in water (or more olive oil) until smooth and at the consistency you desire. Spoon into bowl.
- For the topping, slice avocado and place onto hummus for garnish.
- In a small bowl, stir garbanzo beans together with cilantro, lemon juice, corn and jalapeno. Pour over avocado and hummus. Serve with chips, vegetables or pita.