Wait, what? Guacahummus? How on earth did we not think about this before?
In Peru -or at least in Lima– we have a mild obsession with guacamole, serving it next to all kinds of nibbles whenever we have the opportunity. On the other hand, my mother and I are wildly in love with Middle Eastern flavors (I have the slight suspicion she was an Arab in a past life), and hummus is a big part of our regular diet, most of the time prepared at home by us. So… 1+ 1 = 1. Mixing these two loves of ours into one big creamy extravaganza called Guacahummus had to be the best idea since sliced bread!
I immediately emailed Maura, asking her if we could make her recipe and share it with all of you. Friendly and helpful as ever, she said yes, and even gave us some tips on how to improve the recipe. “My mom complained that I didn’t add enough garlic, but I made it like this because I wanted my version to be kid friendly”, she confided.
This is the result of her delicious recipe, plus her tips and our own creativity. We made it before lunch and thought we would just have a few spoonfuls to open our appetites. Of course, that didn’t happen. We ate the whole bowl and all the toasts and veggies that were nicely placed around it, faster than we could say Guacahummus, while we took pictures of food and worked on our laptops. It was a delicious, fun, summery lunch.
The best part of it all is that now we know how to surprise all our Peruvian friends next time we have a reason to get together. We’ll just give this super creative twist to the beloved avocado dip and watch them dig in.
- 2 cups cooked garbanzo beans
- ⅓ cup tahini
- 2 garlic cloves
- Juice of 2 limes or 1 lemon
- Pinch cumin
- Pinch cayenne
- 1-2 ripe avocados
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons parsley, chopped
- Cucumber slices
- Bell pepper slices
- Pita bread
- In the food processor or the blender, process the garbanzo beans with tahini, garlic cloves, lime juice, cumin, salt, cayenne, olive oil and water, until smooth.
- Add avocado and process.
- Scrape the guacahummus into a bowl. Add half the parsley and stir.
- Using a spoon make an indentation on the top of the hummus, sprinkle with cayenne, and pour some olive oil on it.
- Sprinkle with more chopped parsley.
- Serve with cucumber slices, bell pepper, toast, pita bread, etc.