Hummus Stuffed Avocados make a healthy lunch, dinner or snack. A dish packed with protein, loaded with vitamins and antioxidants and fiber.
Healthy snacks have always been a challenge for me. I’m a cookie binger by heart.
But that doesn’t mean I just eat junk food. I try to find balance.
Add a few raw veggies, maybe some pita to the plate. This meal is so easy to make your own. Change up the hummus. Try roasted red peppers, black beans, more garlic, whatever works for you.
Pictured here I used tomatoes, cucumbers, fennel, carrots and lemon on the avocado and in the hummus.
Here’s a basic hummus recipe I make to get you started.
Tip: I know it’s tedious, but I remove the chickpea shells. The texture is better. Less gaseous too!
Hummus Stuffed Avocados (garlic hummus recipe)
Ingredients
- 1 15.5 ounce can chickpeas, drained
- 1/4 cup tahini
- 1 clove chopped garlic
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
- 1/4 teaspoon kosher salt
Instructions
- Place chickpeas, tahini, garlic, lemon juice and olive oil in a food processor. Pulse to combine.
- With processor running, drizzle in vegetable oil. Add salt to taste. Adjust lemon juice and oil to taste and texture.
