After spending the afternoon at Boston Rescue Mission, I was looking forward to heading home and watching the Super Bowl with Bret. Since I was gone most of the day, Bret whipped up some fantastic
grilled buffalo chicken tenders. I wanted to have something cool and creamy to contrast with the spicy chicken tenders so I decided to try my hand at
guacamole hummus. This was a recipe that I flagged from the May 2011 issue of
Everyday Food.
First, I gathered my ingredients:
- 1 can chickpeas, rinsed and drained
- 3 cups fresh cilantro leaves
- 2 garlic cloves
- 1 ripe avocado, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- Coarse salt and ground pepper
- Lemon wedges
Like making hummus, the preparation was super simple. I combined the chickpeas, cilantro, garlic, and avocado in the food processor. I pulsed until everything was finely chopped. With the food processor running, I added the olive oil in a slow, steady stream and then added the lemon juice. I then added one tablespoon of water at a time, until the guacamole hummus was not chunky and the mixture was smooth. I seasoned the guacamole hummus to taste with salt and pepper and serve with lemon wedges. I opted for serving this with cucumber and celery stick for a very green-themed and healthy snack, but you can also serve with tortilla or pita chips.
Um, this was an awesome and healthy dip. It tasted just like guacamole but had such a thick creamy texture. It only required one avocado and none of the mashing. I like a little chopped red onion and jalapeno in my guacamole so I think I'll add that to the guacamole hummus the next time I make it.
While guacamole is an already pretty healthy snack, adding the chickpeas added some protein to make it even healthier.
Tell me, what are you favorite healthy snack foods?
