Recipe By Julie Hubert
Rating
Published Apr 4th
Prep 10m Cook - Additional - Ready In 10m
Servings 3 cups Calories 63.6

Serve with dippers. Keeps well, tightly covered, in the fridge for 1 to 3 days.

Recipe Ingredients

  • 1 (15 ounce) can chickpeas, drained
  • ¼ cup water
  • 2 tablespoons tahini
  • 1 tablespoon fresh lime juice, or to taste
  • 1 teaspoon sea salt, or to taste
  • 1 clove garlic, roughly chopped
  • ½ teaspoon ground cumin
  • 1 ½ large ripe avocados, pitted and peeled
  • 1 bunch spinach leaves
  • 2 tablespoons extra-virgin olive oil

Cooking Directions

  1. 1 Place chickpeas, water, tahini, lime juice, salt, garlic, and cumin in a food processor. Puree until smooth, about 2 minutes. Add avocados, spinach, and olive oil; puree until creamy, 2 to 3 minutes.

Nutrition Facts

  • Calories 63.6
  • Carbohydrate 5 g
  • Fat 4.6 g
  • Fiber 2.1 g
  • Protein 1.6 g
  • Saturated Fat 0.7 g
  • Sodium 122.3 mg
  • Sugar 0.2 g

Reviews

  1. Yum! And easy!
  2. Excellent exactly as written.

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