So sometimes life gives us happy accidents…like when I discovered that with slight alterations, the sauce I love to serve on pasta also makes an amazing spread or dip for crackers and veggie sticks. This spread is flavourful, healthy and super easy to make.
1 ½ avocadoes – peeled and pitted
The juice and zest of ½ a lemon
1-2 cloves garlic (or more if you like garlic!)
A handful fresh basil leaves –about ½ cup packed
A handful fresh kale or spinach leaves (optional)
1 tsp salt
¼ tsp pepper
¼ cup pistachios or walnuts (optional)
Put everything in a food processor and whirl until you have a smooth spread. Serve on crackers or with veggie sticks. I especially love this dip on endive leaves and garlick-y crackers.
Various friends on Facebook have been sharing this recipe video over and over, so I decided to give it a go for myself. It just seemed too easy and too plain. Boy was I wrong. It’s simple and simply delicious!
My only change was to add Frank’s hot sauce to the mix and to put the salt and pepper right in the food processor. Otherwise, I made this dish just as shown. Here’s the recipe again:
15 oz can chickpeas drained and rinsed
The juice of ½ a lemon
Salt and pepper to taste (I used about ¼ tsp each)
1 Tbsp Frank’s hot sauce (optional).
Place everything in a food processor and mix until everything is smoothly combined. Serve on bread or in a wrap or on crackers. Here’s mine wrapped in an Afghani flat bread with spinach, tomato and cucumbers. SO GOOD.
And that’s a wrap!