Horray for another post about random food experiments I’ve concocted!
Yesterday I combined many wonderful ingredients in a food processor to create what I’ve named the Magical Green Hummus Dip. This vibrant green masterpiece is almost a cross between hummus and guacamole, as it contains the thickness of chickpeas and the creaminess of avocado.
This is super easy to make and I’m sure any variations to the recipe would work out fine. As I’ve mentioned in previous posts, I never use measurements so this recipe will consist of a simple listing of what I threw into the food processor:
- 1/2 avocado
- roughly 1/2 a can of chickpeas
- 2 large pieces of cooked broccoli
- large handful of spinach
- heaping spoonful of tahini butter
- drizzle of olive oil
- one chopped clove of garlic
- powdered turmeric
- black pepper
- crushed red pepper
So I basically tossed all that into the processor and blended it until it formed a very thick and soft green mixture. The spices are the most important ingredients, since the chickpeas and avocados don’t have a ton of flavor on their own. So feel free to add as many spices as desired since that’s where all the excitement comes from.
This dip is wonderfully versatile, so you can use it as a spread on crackers or bread, or as a hummus to dip veggies or chips into. I enjoyed my guacamole/hummus hybrid with chips, and it was a very satisfying lunch. (My favorite chips are sweet potato tortilla chips and chia seed corn chips. They tasted amazing with the dip!)