This dip has chickpeas, avocado, olive oil & more!
Those of you who know me or have been following me for awhile know how much I love good, whole, healthy food. We live such busy lives that it’s a good plan to always have something available that’s quick when you are either running out the door or aren’t patient enough to make a mess in the kitchen. For me, hummus is one of those foods, and since I love veggies so much- it’s a match made in heaven. But…I also love avocado. The avocado fruit is a healthy fat, and it’s super tasty too. So here’s a fun recipe using them both to make a whole, healthful, easy, quick snack that you can dip your veggies in or spread on a rice cake. Heck, you can even just eat it by the spoonful if you are so inclined.
Enjoy!
Ingredients:
1 cup of cooked and cooled (or jarred) organic chick peas
1 organic lemon, juiced
As much or as little organic cilantro as you like (I use a good handful- but I LOVE cilantro)
2 teaspoons of organic extra virgin olive oil
½ of an organic avocado
Pink Himalayan salt and pepper to taste
(If you like some extra spice you can add a whole or half organic jalapeño, seeds removed.)
Directions:
Either combine all ingredients into your blender and blend until smooth OR cut everything into chunks, like guacamole, smash it and then mix it up. If you go the second route, and you are having a party, for a nice presentation, place the cilantro on top.
Source: Happy Mothering & Healthy Holistic Living
