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.
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