Now that the good weather’s here, I’m always on the lookout for delicious and nutritious recipes for the summer months.
I’ve never been a big fan of Hummus or Guacamole, finding both chickpeas and avocado rather bland in their own ways. But combined, with a few extras thrown in – I’m loving my Hummamole, and I’m sure you will, too!
Here’s how to make it:
Home-made Hummamole Dip
1 large avocado (approx150g after being peeled and pitted)
1 jar of chickpeas – drained and washed (approx. 150g)
2 fat cloves of garlic – peeled and crushed
1 small red onion – peeled and chopped
½ cup fresh cilantro – chopped (you could use fresh mint leaves instead, if you prefer)
2 teaspoons Extra Virgin Olive Oil
2 lemons – juiced
1 tablespoon balsamic vinegar
Pinch of hot chilli powder
A few twists of black pepper
Simply throw all the ingredients into a food processor and blend until smooth. Add a little water to thin out the consistency if you prefer.
I usually cut some batons of carrots, red and green peppers, celery and red onions for dipping in, and the Hummamole will keep in the fridge for a few days.
It’s as simple as that!
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