Healthy St. Patrick’s Day Appetizer: Avocado-Hummus Dip with Spinach Tortilla Shamrock Chips!

Fans of hummus and guacamole will love this mash-up and healthy appetizer to celebrate St. Patrick’s Day! Serve with an Irish flag formation of green, white and orange veggies and shamrock tortilla chips for dipping.

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

Ingredients

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

Kosher salt

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.

Print Recipe

Avocado-Hummus Dip with Spinach Tortilla Shamrock Chips

Fans of hummus and guacamole will love this mash-up and healthy dip to celebrate St. Patrick’s Day! Serve with an Irish flag formation of green, white and orange veggies and shamrock tortilla chips.

Prep Time20 minutes mins

Cook Time6 minutes mins

Course: Appetizer, Snack

Cuisine: American, Irish

Keyword: appetizer, avocado, chickpeas, healthy, hummus, shamrock chips, spinach tortillas, St. Patrick's Day

Servings: 10

Equipment

• food processor
• shamrock cookie cutter

Ingredients

Spinach Tortilla Shamrocks

• 1 package spinach tortillas
• olive oil or baking spray
• kosher or sea salt

Avocado-Hummus Dip

• 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
• 1/2 cup extra-virgin olive oil plus more for drizzling
• Kosher salt
• Freshly ground pepper

Instructions

To make shamrock chips:

• Cut out shamrocks using a shamrock shaped cookie cutter and place them on a parchment lined baking sheet.
• 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.
• Pull them out before they start to brown and allow the chips to cool.
• Store in an airtight container until ready to serve.

To make hummus:

• 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 to serve.
• Serve with spinach tortilla shamrock chips or an Irish flag formation of healthy veggies~ green, white and orange, for dipping

Find a round-up to help you Eat, Drink and Be Irish with 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

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