#MeatlessMondays – Start your meal with some creamy Guacahummus

Last week, our fellow blogger and friend Maura Hernandez, author of the beautiful Mexican food blog The Other Side of the Tortilla, posted a picture and link to her Guacahummus recipe on Facebook.

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.


Recipe type: Hors d´oeuvre
Cuisine: Middle Eastern / Mexican
Prep time: 
Total time: 
Serves: 4
  • 2 cups cooked garbanzo beans
  • ⅓ cup tahini
  • 2 garlic cloves
  • Juice of 2 limes or 1 lemon
  • Pinch cumin
  • Salt
  • Pinch cayenne
  • 1-2 ripe avocados
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 tablespoons parsley, chopped
  • Cucumber slices
  • Bell pepper slices
  • Toast
  • Pita bread
  1. 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.
  2. Add avocado and process.
  3. Scrape the guacahummus into a bowl. Add half the parsley and stir.
  4. Using a spoon make an indentation on the top of the hummus, sprinkle with cayenne, and pour some olive oil on it.
  5. Sprinkle with more chopped parsley.
  6. Serve with cucumber slices, bell pepper, toast, pita bread, etc.


  1. I love your twist on my recipe! Thanks for sharing it. I’m going to make your version this week. Love that you added cumin, which is also a common Mexican ingredient! The version that I posted, which uses store-bought hummus (that already contains garlic, and is intended to help cut down on prep time for busy moms since a semi-homemade version means you can turn it out in about five minutes), is purposely light on the garlic to make it lunchbox-friendly since a lot of kids don’t like garlic the way adults do. My mom likes to make it really garlicky and I like to eat it that way too, but I have some friends with picky-eater kids, and I was thinking of them and their quest to make healthy school lunches with the version I published. 🙂 Thanks again for sharing your spin on it!

  2. Thanks for the recipe–it combines two of my favorite things in life, hummus and avocados. It amazes me how much peruvian diet has changed. Growing up in Perú I never dreamed we someday would be easily exposed to other cuisines– this would have sounded so exótic and foreign not long ago. When I visit Perú now all I want to do is eat our delicious typical dishes but it is fun to know I have access to a world of possibilities. I will definítely try this recipe. Thanks

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