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HUMMUS AND AVOCADO RECIPES

Miranda | My Anosmic Kitchen
Chickpea hummus, beet hummus and an avocado dip/paste which took about 10 to 15 minutes to make and are not just delicious but can be used in a number of dishes.
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

CHICKPEA HUMMUS

  • 1 can chickpeas
  • ¼ cup tahini
  • 1 medium fresh lemon
  • 1 clove fresh garlic
  • ¼ teaspoon paprika
  • 2 tbsps olive oil

BEET HUMMUS

  • 1 tablespoon natural beet berry powder

AVOCADO PASTE

  • 1 ripe avocado pear
  • ½ teaspoon salt
  • ⅛th teaspoon chili powder
  • 1 small lime
  • 1 clove garlic
  • 1 cup Italian fresh parsley
  • 2 tablespoon olive oil

Instructions
 

  • Follow the ingredients above for the chickpea hummus. Add all the ingredients into a food processor and process into a smooth paste. Add the olive oil slowly through the nozzle while the motto is spinning. Taste for salt and consistency as you go and adjust accordingly.
  • Half the chickpea hummus into two small bowls.
    In one of the bowls add the beet powder and mix thoroughly adding more powder for a more deep pink/red color.
  • Add all the ingredients for the Avocado Paste into the bowl of the food processor or blender and blend into a smooth paste. Taste and adjust accordingly.

Notes

My original chickpea hummus recipe:
Quick & Easy Chickpea Hummus

Beetroot Hummus (with fresh beets roasted)
Beet Hummus Spread

Homemade Tahini Recipe
3 Ingredient Home-Made Tahini Recipe

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