- Part 1
Avocado Hummus Dip. The name speaks for itself. With those two ingredients together, you can’t go wrong—this is a great new twist on guacamole or hummus. The mash-up of the two is great with crackers, pitas, chips, or as a sandwich spread. The texture is creamy, and the taste is fantastic.
I love hummus. Give me a spoon and 10 minutes- I will demolish a whole bowl. Chickpeas are a great protein-packed legume that is an excellent fiber, vitamins, and minerals source. So is it cheaper to make your hummus, but you control the quality of ingredients that go into it. So, there are no weird preservatives or fillers in your dip.
What You’ll Need:
- 1 can of chickpeas drained
- 1 avocado
- Juice of one lemon
- 2 cloves of garlic
- 1/2 cup cilantro
- salt to taste
- a sprinkle with cayenne pepper
- 1 tablespoon of olive oil
- 1 small tomato
- 1 tablespoon cilantro
- 1 tablespoon onion chopped small
- 1/2 teaspoon of olive oil
What to do:
Puree all ingredients in part 1 in a food processor. While the food processor is still running, pour in 1 tablespoon of EVOO slowly.
In a small bowl, combine:
- 1/4 cup grape tomatoes, halved
- 1 TBS cilantro, fresh, chopped
- 1 TBS onion, chopped
- 1/2 tsp extra virgin olive oil
- 1/4 tsp lemon juice
- 1/8 tsp salt
Spread hummus into a shallow serving bowl and garnish with tomato mixture. Serve chilled or at room temperature.
Avocado Hummus dip is excellent for any occasion. It makes for a super tasty spread on sandwiches or can be mixed into veggies dishes. My favorite, of course, is with pita chips.