Av­o­cado Hum­mus

Clean Eating - - RECIPE INDEX -

MAKES 13/4 CUPS. HANDS-ON TIME: 10 MIN­UTES. TO­TAL TIME: 10 MIN­UTES. 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.

1½ cups cooked chick­peas

(or 1 15-oz BPA-free can, drained and rinsed) 1 large av­o­cado, pit­ted and peeled ¼ cup fresh lime juice 2 tbsp olive oil 1 large clove gar­lic, roughly chopped ½ tsp sea salt ¼ tsp ground cumin 1/8 tsp ground cayenne pep­per

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.

PER SERV­ING (¼ cup): Calo­ries: 152, To­tal Fat: 10 g, Sat. Fat: 1 g, Mo­noun­sat­u­rated Fat: 7 g, Polyun­sat­u­rated Fat: 1.5 g, Carbs: 14 g, Fiber: 5 g, Sug­ars: 2 g, Pro­tein: 4 g, Sodium: 143 mg, Choles­terol: 0 mg

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