Can’t decide between hummus and guacamole? This recipe allows you to have it both ways in this bright, creamy dip.
My yearly Thailand detox holiday is just 10 days away! This means, my pre-detox diet has officially started; only whole foods, grass-fed hormone-free meats, wild-caught fish, no dairy, no refined or processed food whatsoever and (sadly) no coffee! Though cutting on bad habits is hard, it does make me feel SO MUCH better about myself. Just the idea that I am taking better care of my body is such a powerful motivation to keep me going and turn away from a slice of chocolate cake (which has probably been baked with refined flour, sugar, highly processed butter and farmed eggs!).
I do, for the most part in my diet, stick to whole foods, picking organic, free-range eggs and hormone-free meats. However, by living in a city like Shanghai with all the dining out and parties with friends, it’s hard to have full control. Which is OK. For me balancing my life in a way where I can have both my friends and crazy nights out, with a healthy diet and proper exercise and rest is KEY to my happiness and over all well-being.
So on non-pre detox I try to stick to home-cooked meals (where I can actually control quality of ingredients) for 5 days a week, while I let myself “enjoy” social “pollution” for the remaining 2 days.
But these days, well, these pre-thailand days are different and there will be no free-pass on dirty, contaminated, processed and refined foods.
Still I do enjoy to have my friends around, so for a dinner with my GFs, I prepared this creamy and rich dip, made with hummus and avocado. This is basically a combo of classic guacamole and hummus mixed together. The result is SOOOO good, you will love it.
Perfect as a spread on sandwich or add-on to salads too!
- 2 cup of cooked chickpeas
- 1 whole ripe avocado
- salt and ground pepper
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp cumin powder
- 1/4 cup of water (or as needed)
- 1 cup fresh cilantro leaves
- 1 clove garlic
- lemon wedges and tortilla chips to serve
Place all ingredients (minus the lemon wedges) into a blender
and process until creamy. Add more or less water until you get the right consistency
Serve with lemon wedges and tortilla chips!
This stores well in fridge for up to 3 days.