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.

Ingredients:

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)

Directions:

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).