|When avocados meet up with garbanzos, great things happen!|
Doug brought home 5 avocados yesterday. But I already had 2 1/2 in the refrigerator! It must be time for his famous Guacamole. But wait, I had my heart set on hummus. I see a compromise coming - yes, it's time to make GuacaHummus! With some Hearty Vegan Bean Chili with Wheat Berries already on the stove, I'm thinking it's going to be a pretty good day!
[makes 8 servings]
One 15 ounce can garbanzo beans, drained, (reserve liquid)
2 tablespoons sesame tahini
2 cloves garlic, smashed and chopped
3 tablespoons fresh lime or lemon juice, or a mixture of both
1/2 t chili powder, or to taste
a few dashes of cayenne pepper, or to taste
1/2 teaspoon sea salt, or to taste
1 avocado, pitted
1/2 avocado, pitted and fined chopped
2 tablespoon fresh cilantro or parsley, finely chopped
2 tablespoons red onion, finely chopped
In a food processor with an S blade, blend garbanzo beans, tahini, garlic, lime (or lemon) juice, chili powder, cayenne pepper, and salt. Process until smooth adding several tablespoons of the reserved liquid if needed. Add one avocado and blend again.
Pour mixture into a bowl. Stir in the finely diced 1/2 avocado, fresh parsley or cilantro and red onion.
Adjust salt and cayenne pepper.
Place in a small serving bowl and serve with healthy chips or cut up raw veggies like cucumbers, peppers or jicama.
If you are not serving immediately, place the avocado pit in the dip, cover tightly with plastic wrap and refrigerate.
Per serving: 109 calories, 6.4 g fat, 0.8 g saturated fat, 0 mg cholesterol, 4.0 g protein, 10.5 g carbohydrates and 3.9 g dietary fiber.
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