Сообщения
and yams, corn tortillas, green salads, or as a dip for vegetables. Fresh oregano and Meyer lemon combine in a unique flavor for a little something special.
Ingredients
2 medium ripe avocados, peeled, pitted and diced
1 tablespoon Dijon or stoneground mustard
½ teaspoon granulated garlic
2 teaspoons minced, fresh oregano
2 teaspoons lemon juice (Meyer lemons are great here)
¼ cup chopped red onion (optional)
1 can (15-oz.) chickpeas/garbanzo beans, drained and rinsed (or 1-1/2 cups home-cooked)
2 medium ripe avocados, peeled, pitted and diced
1 tablespoon Dijon or stoneground mustard
½ teaspoon granulated garlic
2 teaspoons minced, fresh oregano
2 teaspoons lemon juice (Meyer lemons are great here)
¼ cup chopped red onion (optional)
1 can (15-oz.) chickpeas/garbanzo beans, drained and rinsed (or 1-1/2 cups home-cooked)
Instructions
1. In a bowl, combine everything but the chickpeas, blending with a fork and mashing the avocado as you go.
1. In a bowl, combine everything but the chickpeas, blending with a fork and mashing the avocado as you go.
2. Add the chickpeas, and mash them into the avocado using a fork or a bean masher. I usually like to mash the chickpeas just until they pop open and a few are still whole.
Preparation: 10 minutes
Cooking time: 0 minutes
Makes: about 2 cups
Cooking time: 0 minutes
Makes: about 2 cups
Nutrients per serving (1/4 cup): calories (134), fat (8 g), carbohydrate (13 g), protein (4 g), sodium (27 mg), fiber (6 g), sugar (2 g).
http://www.straightupfood.com/blog/2013/02/28/chickpea-avocado-spread/
Комментариев нет:
Отправить комментарий