Recipe Contributed By Lauren's Latest

Share This Recipe

Southwest Guacamole Hummus

Prep Time 15 minutes



  • 2 cups chickpeas, cooked or canned
  • 2 avocado, peeled, cut in half, pit removed
  • salt and pepper, to taste
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled and roughly chopped
  • 1 tsp cumin
  • 1/4 cup lemon juice
  • 1/4 cup water, cold

Bean Salad Garnish:

  • 1 avocado, ripe; sliced
  • 1 cup chickpeas, cooked or canned
  • 2 tbsp cilantro, fresh; chopped
  • 1 tbsp lemon juice, divided
  • 1 ear corn, kernels removed
  • 1/2 jalapeno pepper, 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.