Load up on your veggies with this avocado and bean hummus dip. This Mediterranean-style appetizer is the perfect choice as an appetizer that is ready in minutes.
This Heart-Check Certified recipe is brought to you by Avocados from Mexico.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 150 | |
---|---|---|
Total Fat | 12.0 g | |
Saturated Fat | 1.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.1 g | |
Monounsaturated Fat | 7.5 g | |
Cholesterol | 0 mg | |
Sodium | 125 mg | |
Total Carbohydrate | 10 g | |
Dietary Fiber | 5 g | |
Sugars | 0 g | |
Protein | 3 g |
Dietary Exchanges
1/2 starch, 1 vegetable, 2 fat
Ingredients
-
1 15-ounce can chickpeas, drained -
3 tablespoons olive oil -
1 1/2 tablespoons tahini -
3 tablespoons fresh lime juice -
1 garlic clove (peeled) -
2 avocados -
1/8 teaspoon cumin -
black pepper (optional, to taste) -
2 tablespoons finely chopped cilantro leaves (optional) -
red pepper flakes (optional, to taste)
Directions
-
Pulse chickpeas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Add avocados and cumin and pulse mixture until smooth and creamy, about 1 minute longer. Season with optional black pepper. -
If desired, serve with a drizzle of olive oil on top and sprinkle with cilantro and red pepper flakes.