Preparation: 15 mins Makes: 2 cups
400g can chickpeas, drained and rinsed
1 medium ripe avocado, peeled and seed removed
40g baby spinach leaves
¼ cup lemon juice
1/3 extra virgin olive oil
1 tbs water
1 garlic clove, finely minced
1 tbs tahini
peeled Dutch carrots, Lebanese cucumber and celery sticks and natural corn chips
Step 1: To make avocado & spinach hummus, place chickpeas, avocado, spinach, lemon juice, oil, water, garlic and tahini into a food processer. Season with salt and pepper. Process until smooth and well combined. Spoon into a serving bowl.
Step 2: Serve the dip with Dutch carrots, sliced cucumber, celery sticks and natural corn chips.