St.Patty's Day is Friday so I've got green on the mind.🍀 If your throwing a get together this weekend this dip is the perfect festive addition!
If you love a good dip you have to try this; it's hummus with a little vibe of guacamole going on. The avocado makes it so creamy and delicious!
This dip is quick and easy to make and thats a HUGE win in my book. Another reason to love this dip- it's versatility. Can serve with pita, tortilla chips, veggies, use as a spread you name it. Try it out, but be warned you may never go back to plain hummus.
1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
¼ cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
2 cloves garlic
¼ cup tahini (sesame butter)
Sea salt (or Himalayan salt) and ground black pepper to taste; optional
2 medium ripe avocados cut into chunks
1 dash ground cumin
2 Tbsp. finely chopped cilantro for garnish; optional
Place chickpeas, lemon juice, oil, and garlic in food processor (or blender) and pulse until chickpeas are mashed.
Add tahini; pulse for 1 minute. If hummus is too thick, add some of the reserved chickpea liquid. Season with salt and pepper if desired.
Add avocados and cumin; pulse until mixture is smooth and creamy.
Garnish with cilantro if desired.
Portion Fix Containers: ½ Yellow, ½ Blue, 1 tsp.
Add raw dipping veggies to make this a great snackional.
Find more information about this new flavor on Beachbody's blog here.