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Chickpea, avocado & basil dip

July 12, 2016

Chickpea, avocado & basil dip

Trio of dips - chickpea, eggplant & olive

Recipe by Paolla Frias from Amora Sweet & Natural

Paolla Frias

Sometimes it is so hard to find dairy, preservatives and additives free dips so I prefer to make my own from scratch. It is healthier, quick and will taste much better.

In my opinion there’s nothing like a piece of sourdough bread and a cup of coffee for breakfast, that’s why I like to have at least three options of dips to spread on my toast. I also take some for my afternoon snack with a few baked sweet potatos, kale chips and mixed nuts. Keep it in the fridge and it will last 5 to 7 days.

My relationship with avocado is pure love, I eat everyday. They are full of vitamins, minerals, fiber and the wonderful omega-3 fatty acids.

Chickpea is my best friend protein. They are rich in fiber, manganese and folate.

And basil... awww reminds me of Italy! They are known to have anti-bacterial and anti-inflammatory properties, also very low in calories and contain no cholesterol.

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Ingredients

2 cups cooked chickpeas

Handful of basil

½ avocado

1 garlic clove

2 tbsp olive oil

1 tbsp tahini

1 tbsp lemon juice

Pinch of himalayan salt

.

Method

Place the chickpeas, basil, avocado, garlic, olive oil, tahini paste, lemon juice and salt in a food processor and pulse until combined. Add 1/4 cup (60ml) of water and process again until smooth.

For step by step pictures and more details about this amazing recipe, please click here

 

Enjoy a good treat of health! 

xxx

Love & Light!

Pitanga Team





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