So many lovely fresh veggies in the stores right now, and with the blazing heat, it’s nice to have a lighter lunch. I got lucky with the avocados being nice and ripe, too. I’ve been looking forward to making this for a while.
1 can chick peas
1 ripe avocado
Juice of half a lime
1 clove of garlic, crushed
1/2 tsp cumin
1 tbsp olive oil
Combine all the ingredients using a food processor or just mushing them together with a fork or spoon. I tried using the miniature food processor that came with my immersion blender. It was pretty useless so I ended up just using a spoon.
Regardless of your method combining the ingredients, you won’t be sad about the result. You will have a smooth, flavorful spread for some hearty bread, or a dip for veggies or crackers. I enjoyed mine with some cucumber slices and spinach, laid out elegantly on one of my palm leaf plates from At Lenas. I hope you’ll check them out. The plates are durable, and sturdy, so perfect for all kinds of salads. And, unlike many disposable party ware, they are 100% compostable. When you’re done, throw them in the compost with the fruit and veggie bits and turn them into food for your garden.