Crafting A Blissful Bungalow
~ Cultivating Creativity for Daily Living ~
TM
A Note Before You Start
The combination of avocado and chickpeas seemed unlikely to me, but it's actually outstanding and healthy! I spread it on toast in the morning. The recipe calls for 1 cup of fresh cilantro. We all know that people have a love-hate feeling when it comes to this fresh herb, so if your crowd feels like it "tastes like soap" then feel free to substitute fresh parsley (loosely packed).
Ingredients
1 15oz can of no-salt-added chickpeas
1 ripe avocado
1 cup of loosely packed cilantro leaves (or fresh parsley)
1/4 cup of tahini
1/4 cup of extra virgin olive oil
Zest of one medium lemon
1/4 cup of fresh lemon juice
1 clove of garlic
1 tsp of ground cumin (optional)
1/2 tsp of salt
Preparation
Step 1: Before draining the chickpeas, reserve 2 Tbsp of the liquid and set aside. Drain the chickpeas and rinse.
Step 2: Add the drained chickpeas, avocado (peeled and pitted), cilantro, tahini, olive oil, lemon zest and juice garlic, cumin and salt to a food processor. Puree until smooth. If it's too thick, add the reserved chickpea liquid.
Step 3: Serve with cut up veggies and/or pita chips.