Happy Marvelous Monday! Steve and I did have a marvelous weekend in Michigan City, you will have to check my Instagram for photos for now. Wednesday will be a full update post, so you can see more about it then….can you wait that long? 🙂
This is a recipe I have been holding out on for a while now. I have been making my own hummus for about a year, and I LOVE the recipe, but a few months ago I decided to take the health profile one step further by adding avocados and cilantro. It makes it so incredibly creamy, and full of flavor. Steve devours the tub in a few days, and even enjoys it with carrots and celery over chips….I have him well trained right? 😉 Just kidding 🙂
I am a little disappointed with how the image turned out….but sometimes my amateur-ness as a photographer comes out worse than others!
Preparation time: 15 minutes
1/4 cup tahini
1/4 cup lime juice
1 tbsp olive oil
2 minced garlic
1/4 tsp cumin
1-2 tbsp fresh cilantro (or coriander as my parents discovered!)
1 tsp salt
1 avocado, pitted, and cut into 4
1 can chickpeas, drained (I used 2 cups cooked chickpeas from slow cooker)
In a food processor/blender. Combine the tahini and lime juice, stopping to scrape the bottom at least once. Pulse until smooth and almost fluffy.
Add the olive oil, salt, cumin, cilantro and garlic. Pulse for another 30 seconds.
Add the avocado, and chickpeas, process until smooth and creamy, scraping sides down to make sure well combined.
Place in an airtight container. I would also recommend dripping a few drops of lemon juice over the surface if you will not be eating it right away. We kept this for up to a week in the fridge, it does turn slightly brown after a few days, but still tastes good!
223 calories, 9g fat, 240mg sodium, 29g carbohydrates, 9g fiber, 5g sugar, 0mg cholesterol, 10g protein
What is your favorite healthy snack? What do you like to make from scratch?