Lunch Recipe

Quick and Easy Avocado Hummus

Serve with dippers. Keeps well, tightly covered, in the fridge for 1 to 3 days.

INGRIDIENT

1 (15 ounce) can chickpeas, drained

¼ cup water

2 tablespoons tahini

1 tablespoon fresh lime juice, or to taste

1 teaspoon sea salt, or to taste

1 clove garlic, roughly chopped

½ teaspoon ground cumin

1 ½ large ripe avocados, pitted and peeled

1 bunch spinach leaves

2 tablespoons extra-virgin olive oil

DIRECTION

Step: 1

Place chickpeas, water, tahini, lime juice, salt, garlic, and cumin in a food processor. Puree until smooth, about 2 minutes. Add avocados, spinach, and olive oil; puree until creamy, 2 to 3 minutes.

NUTRITION FACT

Per Serving: 64 calories; protein 1.6g; carbohydrates 5g; fat 4.6g; sodium 122.3mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb