California Guacamole Hummus Recipes

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GUACAMOLE HUMMUS

Can't decide between hummus and guacamole? This recipe, courtesy of Catherine Teniente from San Antonio, Texas, allows you to have it both ways in this bright, creamy dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9



Guacamole Hummus image

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

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

AVOCADO HUMMUS

Provided by Martina McBride

Categories     appetizer

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 12



Avocado Hummus image

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.

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

AVOCADO HUMMUS BOWL

The hummus in this recipe has many traditional ingredients, including tahini, olive oil and lemon, and one not so expected ingredient: avocado. The creamy avocado adds a soft green color, rich flavor and enough natural fat to be able to cut back on the olive oil needed to whip up smooth and luscious.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Avocado Hummus Bowl image

Steps:

  • Combine the chickpeas and 2 tablespoons of the reserved liquid from the can in a food processor. Add half of the avocado, the tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 3/4 teaspoon salt and a few grinds of pepper and process until mostly smooth, scraping down the bowl occasionally. Add 2 to 3 ice cubes and process until fluffy and smooth, adding 1 to 2 more tablespoons chickpea liquid if the hummus is too thick. Season with salt and pepper and add 1 more tablespoon lemon juice to taste, if needed.
  • Combine the carrots, cucumber, radishes and microgreens in a medium bowl. Drizzle with the remaining 1 teaspoon each lemon juice and olive oil and season with salt and pepper; toss gently.
  • Divide the hummus among shallow bowls, using the back of a spoon to make space for the vegetables. Add the vegetables to the bowls, then thinly slice the remaining avocado half and add to the bowls. Sprinkle the vegetables with the everything seasoning and a pinch of salt. Drizzle with more olive oil and serve with bread.

Nutrition Facts : Calories 370, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 630 milligrams, Carbohydrate 26 grams, Fiber 9 grams, Protein 10 grams, Sugar 5 grams

1 15-ounce can chickpeas, drained (liquid reserved) and rinsed
1 small avocado
1/4 cup tahini
2 to 3 tablespoons plus 1 teaspoon fresh lemon juice
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 large or 2 small rainbow carrots, shaved with a vegetable peeler
1 Persian cucumber, shaved with a vegetable peeler
2 radishes, very thinly sliced
3/4 cup microgreens or sprouts, chopped if long
2 tablespoons everything seasoning or other seed blend
Warmed naan or crusty bread, for serving

AVOCADO HUMMUS

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7



Avocado Hummus image

Steps:

  • Combine the hummus, avocados, lemon juice and cayenne in a food processor and puree until smooth; add salt to taste.
  • Transfer the hummus to a shallow bowl. Drizzle with a little olive oil and sprinkle with a little cayenne. Serve with the assorted sliced vegetables.

10 ounces plain hummus
2 medium avocados, halved, seeded and scooped
1/2 lemon, juiced
1 pinch of cayenne, plus more for serving
Kosher salt
Extra-virgin olive oil, for drizzling
Assorted sliced vegetables for dipping, such as carrots, celery, cauliflower, cherry tomatoes and cucumber

CALIFORNIA GUACAMOLE HUMMUS

Two snack time favorites in one show-stopping dip: Guacamole Hummus. California avocados, hummus and one packet of McCormick Guacamole Seasoning are all you need to bring this creamy, savory dip to the table. Serve with pita chips for dipping.

Provided by McCormick Spice

Categories     McCormick®

Time 5m

Yield 20

Number Of Ingredients 3



California Guacamole Hummus image

Steps:

  • Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in hummus. Cover surface with plastic wrap.
  • Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve with pita chips or tortilla chips.

Nutrition Facts : Calories 22.5 calories, Carbohydrate 2.4 g, Fat 1.1 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 96.9 mg

1 (1 ounce) package McCormick® Guacamole Seasoning Mix
2 ripe avocados - peeled, pitted, and mashed
1 cup prepared hummus

CALIFORNIA GUACAMOLE HUMMUS

Two snack time favorites in one show-stopping dip: Guacamole Hummus. California avocados, hummus and one packet of McCormick Guacamole Seasoning are all you need to bring this creamy, savory dip to the table. Serve with pita chips for dipping.

Provided by McCormick Spice

Categories     McCormick®

Time 5m

Yield 20

Number Of Ingredients 3



California Guacamole Hummus image

Steps:

  • Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in hummus. Cover surface with plastic wrap.
  • Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve with pita chips or tortilla chips.

Nutrition Facts : Calories 22.5 calories, Carbohydrate 2.4 g, Fat 1.1 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 96.9 mg

1 (1 ounce) package McCormick® Guacamole Seasoning Mix
2 ripe avocados - peeled, pitted, and mashed
1 cup prepared hummus

GREEN AVOCADO HUMMUS

This is a delicious and unusual hummus recipe that comes courtesy of Linda McCartney (with a few changes). She notes that adding a few chopped fresh spinach leaves will enhance the green color.

Provided by flower7

Categories     Beans

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 9



Green Avocado Hummus image

Steps:

  • Place all ingredients in a food processor and puree until well mixed and smooth.
  • Season to taste with salt and pepper, adding more lemon juice if necessary.
  • Transfer to a storage container, cover, and chill in the refrigerator until ready to serve.

1 (16 ounce) can garbanzo beans, drained, rinsed
1 1/2 teaspoons tahini
1/2 lemon, juice of
2 tablespoons sour cream
1 1/2 tablespoons olive oil
3 garlic cloves, crushed
1 large ripe avocado, peeled, stoned
salt
black pepper

AVOCADO HUMMUS

My husband found this recipe in his Triathlete magazine, so we whipped it up tonight. "This twist on regular hummus - a Mediterranean diet staple - is so creamy and delicious (and packed with healthy fats), that you may just eat it with a spoon and lose the pita altogether!" From Triathlete Magazine, November 2009.

Provided by kitty.rock

Categories     Beans

Time 10m

Yield 2 cups approximately

Number Of Ingredients 9



Avocado Hummus image

Steps:

  • Peel and cut avocado, removing the pit.
  • Combine all ingredients in food processor or blender and blend until smooth.
  • Serve with warm pita wedges, pita chips, or vegetable crudites.

Nutrition Facts : Calories 808.5, Fat 55.4, SaturatedFat 7.7, Sodium 633, Carbohydrate 68.3, Fiber 20, Sugar 1.4, Protein 19.3

1 (14 ounce) can chickpeas, drained and rinsed
1 avocado, pit removed, peeled and sliced
5 tablespoons sesame tahini
3 tablespoons olive oil
1 lemon, juice of (or more to taste)
4 -5 garlic cloves (pressed or minced)
1 teaspoon seasoning salt (I used Sea Salt Seasoning)
1/2 teaspoon fresh ground black pepper or 1/2 teaspoon ground mixed peppercorns
3/4 cup water (can use less to get the 'right' consistency)

AVOCADO HUMMUS

This took me less then 5 minutes to throw together but it took an hour to chill. To put it on turkey sandwiches was given by TexasHurricane in her review. I think I found this on an Avocado web site.

Provided by Manami

Categories     Lemon

Time 1h15m

Yield 2 cups, 13 serving(s)

Number Of Ingredients 8



Avocado Hummus image

Steps:

  • Place all ingredients except crackers in blender or food processor container; cover.
  • Blend until smooth.
  • Place in bowl; cover with plastic wrap and refrigerate for at least 1 hour.
  • Top each cracker with a generous tablespoonful of avocado mixture or let the guest's do it for themselves.
  • Serve at once.

Nutrition Facts : Calories 50.2, Fat 2.5, SaturatedFat 0.3, Sodium 66.3, Carbohydrate 6.3, Fiber 1.9, Sugar 0.3, Protein 1.3

1 medium avocado, pitted and chopped
1 cup canned chick-peas or 1 cup garbanzo beans, drained
1/3 cup chopped onion
2 large garlic cloves, minced
3 teaspoons lemon juice
1 teaspoon hot sauce
1 teaspoon ground cumin
toasted pita chips or turkey, sandwiches

AVOCADO HUMMUS

I thought I had tasted great hummus, until I discovered avocado hummus. A long standing avocado lover from way back, I now have a new way of eating this tasty little green fruit. This recipe has been adapted from acozykitchen.com.

Provided by Bev I Am

Categories     Avocado

Time 5m

Yield 2 cups

Number Of Ingredients 7



Avocado Hummus image

Steps:

  • In a food processor, combine garlic, chickpeas, lemon juice and zest and 2 tablespoons of tahini.
  • Blend until smooth: add salt (to taste).
  • Add avocado to chickpea mixture in food processor and process just until smooth.
  • Taste to add salt, if desired.
  • Transfer to serving bowl; top with olive oil.
  • Serve with tortilla chips, pita slices or your choice of crackers.
  • Makes about 2 cups.

Nutrition Facts : Calories 732.7, Fat 45.9, SaturatedFat 6.5, Sodium 952.9, Carbohydrate 72.8, Fiber 25.1, Sugar 2.1, Protein 17.7

1 (15 ounce) can chickpeas
2 garlic cloves
1 lemon, zest and juice
2 tablespoons tahini
2 avocados, peeled, pitted and diced
1/4 teaspoon salt (to taste)
1 tablespoon olive oil

AVOCADO HUMMUS PITA

Make and share this Avocado Hummus Pita recipe from Food.com.

Provided by GoldsmithLissa

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13



Avocado Hummus Pita image

Steps:

  • Spread 1/4 cup of Hummus inside each pita half.
  • Spoon Avocado Salad evenly into each half.
  • Add lettuce, tomato, and, sprouts.
  • Serve immediately.

Nutrition Facts : Calories 213.3, Fat 12.6, SaturatedFat 1.8, Sodium 320.8, Carbohydrate 22.9, Fiber 5.1, Sugar 1.2, Protein 4.1

4 pita bread rounds, halved
romaine lettuce leaf
tomatoes, slices
alfalfa sprout (optional)
hummus
2 large ripe avocados, coarsely chopped
4 large radishes, chopped
2 celery ribs, chopped
2 green onions, chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4-1/2 teaspoon fresh ground pepper

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