This hummus uses avocado in place of tahini for an extra-velvety spin on everyone’s favorite dip. For best results, use Hass avocados, which are the creamiest variety.
Ingredients:
- 1 1/2 cups cooked chickpeas (or 1 15-oz BPA-free can, drained and rinsed)
- 1 large avocado, pitted and peeled
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 large clove garlic, roughly chopped
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- 1/8 tsp ground cayenne pepper
Preparation:
In a food processor, combine all ingredients. Purée until completely smooth. Transfer to a serving dish and serve with crudités such as sliced zucchini, carrots and jicama. Refrigerate in a sealed container up to 5 days.
Nutrition Information:
Serving Size: 1/4 cup
Calories: 152; Carbohydrate Content: 14 g;
Fat Content: 10 g; Fiber Content: 5 g; Protein Content: 4 g;
Saturated Fat Content: 1 g; Sodium Content: 143 mg;
Sugar Content: 2 g; Monounsaturated Fat Content: 7 g;
Polyunsaturated Fat Content: 1.5 g
Source: www.cleaneatingmag.com
Estelle L. Benoit, RD, LDN
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