With avocado hummus—also known as guacamummus or hummamole—you're truly getting the best of both worlds. Aside from being able to dip into maybe the creamiest concoction ever, it's also seriously healthy. The guacamole brings on plenty of healthy fat from the avocados, and the hummus is loaded with protein from the chickpeas. Now that I think about it, why were we ever eating them separate in the first place?
While you can totally grab both dips from your fridge and mix them together, Lisa Rinaldi, the Montreal-based food blogger behind Riri's Recipes, recently shared an avocado hummus recipe of her own. It only takes 10 minutes to make, is loaded with flavorful, health-boosting ingredients like garlic and turmeric, and stays fresh in the refrigerator for up to five days. Your only challenge will be trying not to eat all of it in one sitting.
1 can chickpeas, rinsed and drained
3 garlic cloves, peeled and chopped in half
1 tsp salt
1 tsp pepper
1 tsp turmeric
1 medium avocado
3 tsp olive oil
2 tsp tahini
Water to thin (about 3 tbsp, depending on your preference)
1. Rinse and drain chickpeas and place into a food processor.
2. Add in remaining ingredients and spices except water and pulse until well combined.
3. Add in room temperature water to thin, 1 tsp or Tbsp at a time, and stir with your spoon to check texture. Make sure it isn’t too liquidy; it should still hold on the spoon and not drip off.
4. Place in an air-tight container and enjoy with bread, crackers, or veggies, like carrots and cucumbers.
If you want more snack ideas, you're in luck: These 10 two-ingredient options are anything but boring. Then, find out the difference between a snack and a meal, because sometimes it can be hard to tell.
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