This easy and versatile dip is a great addition to your holiday party table.
This recipe was a creative invention with the ingredients that I use almost every day.
The spinach and avocados give a rich color and a smooth texture to this staple.
I’ve used this recipe as a pasta sauce as well. It’s a lighter alternative to pesto.
Avocados are packed with vitamins E, K, folate, carotenoids, potassium, lutein, fiber and monounsaturated fatty acids. Eating avocados can help lower triglyceride and cholesterol levels.
1 cup raw (or canned) chickpeas
2 cups water
Juice of ½ a lemon
1 cup baby spinach
½ of a ripe avocado
1 small shallot (or a clove of garlic), peeled
2 Tablespoons olive oil
2 or 3 sprigs of dill (optional)
1 teaspoon Himalayan pink salt
½ teaspoon ground pepper
¼ cup vegetable broth
½ teaspoon smoked paprika (optional)
1 – If you’re using dry chickpeas, soak them overnight. Drain the chickpeas and cook in 2 cups water on medium-low heat until the chickpeas are soft.
2 – In a blender or food processor add all the ingredients and blend until smooth.
3 – Serve in a medium bowl.
4 – Season to taste and garnish with a sprig of dill or spinach (optional).