Wednesday, January 28, 2015

Avocado Spinach Hummus Dip

This recipe is great combination of guacamole and hummus- scoop up with toasted pitta bread.

1 (15 oz) can chick peas, washed and well drained
2 medium ripe avocados, cored and peeled
4 Tbsp olive oil,
1 1/2 Tbsp tahini
3 Tbsp fresh lime juice
1 clove garlic, peeled
Salt and freshly ground black pepper
1 - 2 Tbsp finely chopped spinach leaves, for topping


Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste. Add avocados and pulse mixture until smooth and creamy.
Serve topped with more olive oil if desired and sprinkle with spinach. Serve with pita chips, tortilla chips, fresh vegetables, crackers and corn chips, or as a sandwich spread.

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