It’s hummus, it’s guacamole, it’s … hummamole

The smooth texture and earthy vegetable flavor makes this mash-up great as a dip or spread, and versatile as an ingredient in other dishes.

The oldest daughter likes guacamole but not hummus. The mother-in-law likes hummus but not guac. I put a bowl of this between the two of them, turned around to get a drink, and when I turned back it was gone. I guess that’s a success.

Ingredients

1 can (14.5 oz) garbanzo beans, drained and rinsed
2 avocados
juice of 1 small lime (~2 tablespoons)
2 tablespoons olive oil (plus more as needed for texture)
2 cloves garlic
1½ teaspoon salt
1½ teaspoon cumin

Directions

Have you ever had gritty, grainy hummus? Yecch. This is not that. At every step where I say to run the food processor, let it go a little longer than you think you need to. It matters.

Start with the lime juice and olive oil and process into a quick vinaigrette.

Add the garlic, salt, cumin and garbanzos and process for a minute or two.

Scrape down the sides and go another couple of minutes.

Add the avocados (click here for how to pit and peel avocados) process and scrape down the sides again.

If it’s too thick to process easily, add a little olive oil to thin it out a bit and let it run for several minutes.

You could serve it as is.

But if you’re not serving it right away, top with a little olive oil to keep it from turning brown on top.

And for a little color – yeah, just like deviled eggs – dust with a little paprika.

Serve with tortilla chips, pita chips or focaccia for dipping.

And that’s it.