Easy Guacamole Hummus

Here is my favorite guacamole hummus recipe, with creamy avocado, garbanzo beans, fresh cilantro, tahini, and a kick of jalapeño for the perfect fusion dip.

This guacamole hummus is always the first thing to disappear at our game day parties. I usually make a double batch because everyone goes back for seconds. Nothing better than a dip that combines two crowd favorites, right?

What Kind of Avocado Should I Use?

The key to great guacamole hummus is using a perfectly ripe avocado. You want one that yields to gentle pressure when you squeeze it, but isn’t mushy or overly soft. If your avocado has dark spots inside or tastes bitter, it’s past its prime and will affect the flavor of your dip. Hass avocados are your best bet since they’re creamy and have that rich, buttery taste we all love. If you only have firm avocados on hand, let them sit on your counter for a day or two until they ripen up – you can speed things along by putting them in a paper bag with a banana.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what’s in your kitchen:

• Garbanzo beans: You can use white beans like cannellini or great northern beans instead. They’ll give you a creamier texture and milder flavor, but the dip will still taste great.
• Tahini: If you don’t have tahini, try using natural peanut butter or almond butter. The flavor will be slightly different, but it’ll still give you that creamy, nutty quality. Start with 3 tablespoons and add more if needed.
• Cilantro: Not a cilantro fan? Swap it out for fresh parsley or basil. The flavor profile will change, but you’ll still get that fresh, herby taste.
• Lemon and lime juice: You can use all lemon juice or all lime juice if you only have one on hand. Just use a total of 3 tablespoons of whichever citrus you have.
• Avocado: The avocado is what makes this guacamole hummus, so I wouldn’t skip it. Make sure it’s ripe – it should give slightly when you press it gently.
• Extra-virgin olive oil: Regular olive oil or avocado oil work just fine here if that’s what you have available.

Watch Out for These Mistakes While Cooking

The biggest mistake when making guacamole hummus is adding the olive oil directly into the food processor, which can make the mixture turn bitter and gummy – always stir it in by hand at the end for a smoother, better-tasting dip.

Another common error is using an underripe avocado, which will leave you with a grainy texture instead of the creamy consistency you want, so make sure your avocado gives slightly when you press it.

Don’t skip draining and rinsing the garbanzo beans thoroughly, as the canned liquid can make your hummus taste metallic and affect the overall flavor.

If your hummus turns out too thick, add a tablespoon of water or extra lemon juice at a time until you reach the right consistency, and always taste before serving since you might need more salt than you think.

What to Serve With Guacamole Hummus?

This dip is perfect for any gathering or just snacking throughout the week, and it pairs beautifully with fresh veggies like carrots, bell peppers, cucumber slices, and cherry tomatoes. I love serving it with warm pita bread or pita chips for scooping, but tortilla chips work just as well if you want to lean into the guacamole side of things. You can also spread it on sandwiches or wraps instead of regular hummus or mayo, or use it as a topping for grain bowls with quinoa or rice. For a full appetizer spread, set it out alongside some olives, feta cheese, and crackers for people to mix and match.

Storage Instructions

Store: Keep your guacamole hummus in an airtight container in the fridge for up to 3 days. Press a piece of plastic wrap directly on the surface before sealing the lid to help prevent browning. The lemon and lime juice help keep it green, but it might darken slightly after a day or two.

Prep Ahead: You can make this a few hours before serving and it’ll actually taste better as the flavors blend together. Just give it a good stir before serving since the olive oil might separate a bit while sitting in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 16-20 g
• Fat: 42-48 g
• Carbohydrates: 55-62 g

Ingredients

• 15 oz garbanzo beans, drained and rinsed
• 1 cup packed fresh cilantro leaves
• 3 garlic cloves, freshly minced
• 1 large avocado, pitted and scooped
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp lime juice
• 1/3 cup smooth tahini
• 3/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 1/4 tsp sea salt
• 1 tsp freshly ground black pepper
• 3 tbsp extra virgin olive oil
• 1 jalapeño, seeded and finely diced

Step 1: Prepare the Mise en Place

• 15 oz garbanzo beans
• 1 cup packed fresh cilantro leaves
• 3 garlic cloves
• 1 large avocado
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp lime juice
• 1 jalapeño

Drain and rinse the garbanzo beans thoroughly, then roughly chop the cilantro leaves.

Mince the garlic cloves finely and dice the jalapeño after seeding it.

Zest the lemon and juice both the lemon and lime into separate small bowls.

Pit and scoop the avocado into a bowl.

Having everything prepped before blending ensures you can work efficiently and prevents the food processor from running too long, which can warm the mixture and affect the final texture.

Step 2: Blend the Hummus Base with Flavor Builders

• 15 oz garbanzo beans, drained and rinsed
• 1 cup packed fresh cilantro leaves
• 3 garlic cloves, freshly minced
• 1 large avocado, pitted and scooped
• 1/3 cup smooth tahini
• 3/4 tsp ground cumin
• 1/4 tsp smoked paprika

Add the drained garbanzo beans, cilantro, minced garlic, avocado, tahini, cumin, and smoked paprika to a food processor.

Pulse and blend for 2-3 minutes until the mixture reaches a smooth, creamy consistency.

I like to blend this without the citrus juices first, then add them gradually because the acid can sometimes cause the mixture to seize if added too early.

Step 3: Finish with Citrus, Oil, and Seasoning

• blended mixture from Step 2
• 2 tbsp lemon juice
• 2 tbsp lime juice
• 1 tbsp lemon zest
• 3 tbsp extra virgin olive oil
• 1 1/4 tsp sea salt
• 1 tsp freshly ground black pepper

Pour the lemon juice, lime juice, and lemon zest into the food processor and blend for another 30-45 seconds until fully incorporated.

Transfer the mixture to a serving bowl and stir in the extra virgin olive oil until evenly distributed.

Taste the hummus and season with sea salt and freshly ground black pepper, adjusting to your preference.

I find folding in the olive oil by hand after blending helps maintain a better texture than blending it all together.

Step 4: Add Final Texture and Serve

• finished hummus from Step 3
• 1 jalapeño, seeded and finely diced

Fold the finely diced jalapeño into the guacamole hummus to add a fresh spicy bite and textural element.

Transfer to a serving dish, drizzle with a little extra olive oil if desired, and serve immediately with tortilla chips, pita chips, or fresh vegetables for dipping.

Easy Guacamole Hummus

Delicious Easy Guacamole Hummus recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 3 cups of dip

Calories 700 kcal

Ingredients

  

• 15 oz garbanzo beans, drained and rinsed
• 1 cup packed fresh cilantro leaves
• 3 garlic cloves, freshly minced
• 1 large avocado, pitted and scooped
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp lime juice
• 1/3 cup smooth tahini
• 3/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 1/4 tsp sea salt
• 1 tsp freshly ground black pepper
• 3 tbsp extra virgin olive oil
• 1 jalapeño, seeded and finely diced

Instructions

 

• Drain and rinse the garbanzo beans thoroughly, then roughly chop the cilantro leaves. Mince the garlic cloves finely and dice the jalapeño after seeding it. Zest the lemon and juice both the lemon and lime into separate small bowls. Pit and scoop the avocado into a bowl. Having everything prepped before blending ensures you can work efficiently and prevents the food processor from running too long, which can warm the mixture and affect the final texture.
• Add the drained garbanzo beans, cilantro, minced garlic, avocado, tahini, cumin, and smoked paprika to a food processor. Pulse and blend for 2-3 minutes until the mixture reaches a smooth, creamy consistency. I like to blend this without the citrus juices first, then add them gradually because the acid can sometimes cause the mixture to seize if added too early.
• Pour the lemon juice, lime juice, and lemon zest into the food processor and blend for another 30-45 seconds until fully incorporated. Transfer the mixture to a serving bowl and stir in the extra virgin olive oil until evenly distributed. Taste the hummus and season with sea salt and freshly ground black pepper, adjusting to your preference. I find folding in the olive oil by hand after blending helps maintain a better texture than blending it all together.
• Fold the finely diced jalapeño into the guacamole hummus to add a fresh spicy bite and textural element. Transfer to a serving dish, drizzle with a little extra olive oil if desired, and serve immediately with tortilla chips, pita chips, or fresh vegetables for dipping.