Everyone is a little Irish on St. Patrick’s Day and I have an appetizer that’s healthy to help you celebrate, Avocado-Hummus Dip with Spinach Tortilla Shamrock Chips!
These edible shamrocks start with a package of spinach tortillas from the grocery store. Cut out your shamrocks with your cookie cutter and place them on a parchment lined baking sheet. I found my shamrock cookie cutter at Michaels.
Spritz your shamrocks with olive oil or baking spray and sprinkle with sea salt, then bake at 350 degrees for 5-10 minutes until tortilla shamrocks are crisp. My shamrock chips took about 6 minutes to crisp up in the oven.
Pull them out before they start to brown and allow the chips to cool.
Avocado-Hummus Dip is easy to whip up in your food processor! If you’re a fan of hummus and guacamole, I think you’ll like this mash-up and healthy dip!
Avocado-Hummus Dip, recipe courtesy of Food and Wine
2 medium Hass avocados, peeled and chopped
15-ounce can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
1 1/2 tablespoons tahini (sesame paste) usually found near the nut butters at the grocery store
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
In a food processor, purée the avocados with chickpeas, lemon juice and tahini. Add 1/2 cup of oil and purée until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil.
Serve with spinach tortilla shamrock chips or an Irish flag formation of healthy veggies~ green, white and orange! I used celery, cucumber, cauliflower, carrot and orange bell pepper or use the veggies of your choice for dipping.
You can find a printable recipe, here.
You can find a round-up of St. Patrick’s Day recipes and table inspiration, here.
For each petal on the shamrock
This brings a wish your way–
Good health, good luck, and happiness
For today and every day.
~ Irish Blessing