Avocado Hummus Dip

As I was staring at a can of chick peas in my pantry, I decided to do something with it.  I remembered I also have several bags of avocado puree in my freezer too.  So I began to look up dip recipes using both ingredients and it sent me to my friend Anne over at Annie Bakes.  I changed up her recipe just a bit to make this delectable dip.  I'm planning to eat it all week long, using it to dip with chips and to spread over grilled squash wraps in a few days.  Mmmm, mmmmm, mmmmm!  This is a great, healthy summer dip recipe!




Avocado Hummus Dip

(Makes about two cups)
Adapted from my pal Annie Bakes

1 can of chickpeans, drained and rinsed
1/2 cup of avocado, pureed (or use 1 to 2 freshly sliced avocado)
1/3 cup of lemon juice
1 Tbsp. garlic powder (or use about 4 minced garlic pieces)
1 tsp your choice of seasoning (I used a sun-dried tomato basil blend)
1/4 cup of water
1 Tbsp. olive oil (use more if you like)
1 Tbsp. parmesan cheese, grated


Place all ingredients except for the olive oil in a food processor or blender.  Pulse until smooth. 

Now add in the olive oil and stir well.  If you like more, then use it.  But I found that just one tablespoon was enough for me, especially since I used pureed, previously frozen avocado.

Garnish with a bit of paprika if you like.  Serve with baked chips, crackers or pita bread.  Delicious and good for you!

Next I will have to use chickpeas to try a flour-less cake recipe that my buddy Lara at Recipe Shoebox told me about.  Doesn't this dessert of hers look yummy?!  :-)

Fact: I never tried guacamole or ate avocados until I was in my mid-twenties.  Now I crave the stuff! 

Did you know you could puree and freeze avocados for later use?  Check out my blog post about doing that - click here!

Learn With Me: Freezing Avocados AND An Easy Guacamole Dip Recipe!

I've been finding a few good deals on avocados lately.  So once I start seeing those, I get the craving for guacamole dip. 


Oh, who am I kidding?  I crave the green gooky stuff all year long.  :-) That's why I often grab six or seven ripe avocados at a time, mash them and freeze them for a later date. 


Yes, you heard me!  I often use defrosted avocados in my guacamole dip.  You can't even tell the difference and I'm being smart and saving money in the long run.  So learn with me.  Learn to spot the deals on avocados and do a small amount of prep work so that you can enjoy them year-round! 





To freeze avocados, you'll need to mash or puree them.  Simply peel the fruit and remove the pit. Puree the flesh.  Then add in half a tablespoon of lemon or lime juice for each avocado.  Place the puree into a plastic container or bag leaving about half an inch of air at the top. Seal the container and place in the freezer. The mixture will stay good for four or five months.After thawing them, use within three days.


Now here's my dip recipe that is great for using previously frozen avocados.  It's easy and quick too! 








Mandy's Easy Guacamole Dip

(Serves 6 to 8)

2 avocados mashed (Or use 1 cup of defrosted, mashed avocado from your freezer)
1-2 medium ripe tomatoes, diced, seeded and drained of their juices (I often strangle them until all the juice is gone!)
2 T. of lime or lemon juice
3 cloves of garlic, minced
1.5 to 2 T. taco seasoning (combo of cumin, chili powder, oregano and red pepper flakes)


If using fresh avocados: Cut avocados in half.  Scoop out the seed and throw it away.  Scoop out the flesh and mash it in a medium size bowl. 

If using avacodos from your freezer: Defrost the avocado and let it come to room temperature.  If necessary, warm it in the microwave for fifteen seconds.  Place in a medium size bowl and stir.

Add the diced, drained and seeded tomatoes to the mashed avocados.  Mix in the garlic, lime (or lemon) juice and taco seasoning.  Serve with crackers or baked chips. 

The guacamole dip should last in the fridge for up to three days if stored properly in an air tight container.  After three days, throw away.  Do not freeze the dip since the tomatoes will not maintain consistency.





Do you enjoy guacamole dip?  Do you have a great recipe that uses avocados?  I have seen several recipes where people have put them into cakes and desserts.  I'm going to try that soon! 

Feta and Herb Bean Dip (packed with protein!)

I love beans!  I also love all the movies that make fun of "beans."  Insert the neverending fart scene from the Mel Brooks' classic Blazing Saddles.  Or if that movie is too old for you, then think of There's Something About Mary when Mary's brother repeats the line "Franks and beans!  Franks and beans!" after Ted (played by Ben Stiller) finds himself caught in a delicate situation with the zipper on his pants!  Ouch!  Well I promise you that this wonderful bean dip won't give you digestive problems (I don't think so anyway) and it won't hurt you either.  In fact, you will barely notice the beans in it because it's packed with so much flavor!


Several of my friends don't like beans.  I think they're crazy but I am confident that even they would like this dip.  My husband didn't even know there were beans in it.  He thought it had mayonaisse or sour cream instead.  With the feta cheese and beans inside, you've got tons of protein happening here!






Protein Packed Feta and Herb Bean Dip

(Serves 6 to 8 or makes about 2 cups)

1 can (15 oz) of Great Northern (white) beans, drained and rinsed
3/4 cup (6 oz) of non-fat Greek plain yogurt
3/4 cup of feta cheese, crumbled
1 tbsp of lemon (or lime) juice
1/2 tbsp of garlic salt (or combo of salt and garlic powder)
1 tsp of Italian seasoning
1/2 tsp of ground dill weed
1/2 tsp ground rosemary
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp crushed parsley flakes


Place the drained and rinsed beans into a food processor.  Spoon in the Greek yogurt, crumbled feta cheese,  lemon (or lime) juice and garlic salt.  Puree until smooth.  Toss in the remaining herbs and seasonings.  Puree until the herbs are blended into the dip. 


You may want to consider adding less amounts of each herb and tasting as you go along to ensure the right flavor for you and your family.  This dip is loaded with flavor but that's how we liked it! 







I served this with the balsamic chicken wraps recipe I posted yesterday.  We dipped sweet potato fries in them the first night followed by crackers and regular baked potato chips in them the second night!  Good stuff!





I would like to start adding more dips to our weekly family meals.  With one like this, I don't have to feel guilty since it's loaded with good protein and herbs.  Dips aren't just party foods.  Add them to your dinner table.  The kids love to dip things after all.  Now if only I could get my little girl to dip carrots or broccoli into them! 

Holiday Tortilla Chips Appetizer With Gucamole Dip

I will often browse healthy alternatives to traditional recipes.  As I was looking up holiday appetizer ideas, I came across this Pita Tree treat.  It looked so fun and festive.  Best of all, it seemed easy.  So I decided to make my own version of it.  I used whole wheat flour tortillas instead of pita bread and I made my own guacamole dip instead of using the store bought kind. 

This is a very kid-friendly dish.  So let your children help you with this one.  Both recipes are listed below!





Holiday Tortilla Chips
Adapted from Eat Better America

4 to 8 (1 package) of whole wheat flour tortillas -  or use more or less, depending on amount you feed
2-3 different holiday cookie cutters
Olive oil cooking spray (or several teaspoons of olive oil from a jar)





Brush the olive oil or spray the cooking oil on cookie pans.  On a cutting board, place the whole wheat flour tortillas.  Use holiday cookie cutters to mold and shape your desired "chips".   This is a great activity to let your kids get involved in helping you cook.  Children love to make shapes so give your trusted little ones the chance to make the holiday chips!







Place the chips on the greased cookie pans.  Lightly spray or brush a tiny bit more olive oil over the top of the tortillas.  Broil (not bake!) in the oven at 400 degrees for about five minutes.  You can shorten or lengthen the time depending on how brown you like your chips to be.  Carefully remove with an oven mit.  Chips will only need about one minute to cool before you can eat them. 


Spread the below gucamole dip on the chips.  Top with additional tomato slices or use diced red bell peppers.







Guacamole Dip
 (Serves 6)

2 avocados—cut open, scooped out and mashed

1 large tomato, chopped and drained of juices (about 1/3 cup)

2 tbsp lemon juice

2 cloves of garlic, minced

2 tbsp (1/8 cup) of Taco seasoning mix (from an envelope used to make tacos) - Or use 1/2 a packet if you like a lot of flavor!

Cut avocados in half.  Scoop out the seeds.  Throw them away.  Then scoop out flesh and mash it in a medium bowl.  Add in diced tomato with the seeds and juices squeezed out.  Mix in your garlic, lemon juice and taco seasoning.  Blend well.  Let your kids stir the dip once you have all the ingredients.  Children love to stir, mix and see how fast or slow they can swirl things around.  Spread over homemade tortilla chips (recipe is listed above). 

 
Store dip in refrigerator inside an air tight container for up to three days.   Enjoy!