Of Aztec origin, for centuries avocados have been valued for their high fat and vitamin content. They were referred to as the “poor man’s butter” by Spanish conquistadors.
Ancient Egyptians thrived on garbanzo beans. They were a favorite food of the pharaohs.
1-15 ounce can chickpeas, rinsed and drained
2 tablespoons tahini
3 tablespoons lime juice
5 cloves garlic
2 ripe medium avocados
3 tablespoons AVOCARE Chipotle Extra Virgin Avocado Oil + more for drizzling
Salt and pepper
Chipotle pepper flakes for garnish
- Pulse the chickpeas, tahini, lime juice and garlic in a food processor until smooth. Add the avocados and chipotle avocado oil and pulse another minute or two. Season to taste with salt and pepper.
- Place in a bowl and drizzle with chipotle avocado oil and a dash of chipotle pepper flakes. Serve with pita or tortilla chips.
This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.