It’s not guacamole, it’s not hummus, it’s both!

Incredibly fresh, cool and green, this guacamole-hummus dip is perfect on a hot summer’s day. Made with cucumber, avocados and chickpeas, it’s refreshing and nutritious, and can be served as a starter or a side dish.


Guacamole, cucumber hummus


  • 1 jar (350 grams) of chickpeas, drained & rinsed (makes 220 grams drained chickpeas)
  • 2 ripe avocados
  • 1 medium-size cucumber (300 grams) with peel, chopped in chunks
  • 2 tablespoons tahini (sesame seed paste)
  • ¼ cup fresh lemon juice
  • 2-3 garlic buds
  • Some fresh dill weed, chopped
  • A dash or two of hot pepper flakes, to taste
  • Sea salt and ground pepper, to taste


Put the chickpeas, avocados, cucumber, tahini, lemon juice and garlic in the bowl of a food processor and process until smooth. Transfer mixture to a bowl and add the dill weed, hot pepper flakes, salt and pepper. Cover and chill in fridge for 20 minutes. Serve as a dip or side dish. Garnish with a pinch of hot pepper flakes or other spices.


P.S. – Today, July 31st, is National Avocado Day! 🙂


Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

3 thoughts on “It’s not guacamole, it’s not hummus, it’s both!

    1. Thanks Megala! It really is a refreshing little dip! I just found out now that it’s “National Avocado Day”, today. That was timely!! Happy avocado day to you!! 🙂

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