Spinach and Avocado Hummus
Try this twist on a versatile and flavorful favorite
- 1 (15 oz.) can chickpeas, well-rinsed & drained
- 1 ripe avocado, pitted & peeled
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2-4 tablespoon water
- 3 cups fresh spinach
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
Add chickpeas, avocado, lemon juice, olive oil, and 2 tablespoons of water to food processor. Process until smooth.
Add in remaining ingredients and process until it is smooth. Add more water if needed.
Keep in an airtight container in the refrigerator for up to 5 days.
Nutritional Facts(per ¼ cup serving): Calories: 102, Fat: 6.1g, Saturated fat: 0.8g, Carbohydrates: 9.9g, Fiber: 3.7g, Protein: 3.4g
Source: memeinge.com website