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Makes: 2 1/2 Cups
Ingredients
2 medium Hass avocados, peeled and chopped
15-ounce can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
1 1/2 tablespoons tahini (sesame paste)
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground pepper
Directions
In a food processor, purée the avocados with chickpeas, lemon juice and tahini. Add 1/2 cup of oil and purée until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil. Serve with spinach tortilla shamrock chips or an Irish flag formation of healthy veggies~ green, white and orange! I used celery, cucumber, cauliflower, carrot and orange bell pepper.
To Make Shamrock Chips:
Package of spinach tortillas
Shamrock cookie cutter
Olive oil or baking spray
Sea salt
Directions
Using a shamrock cookie cutter, cut out shamrocks in the tortillas. Place on parchment lined baking sheet. Spritz with olive oil or baking spray and sprinkle with sea salt. Bake at 350 degrees for 5-10 minutes or until chips are crisp, but not brown. Allow to cool and serve with dip.