Avocado Hummus

Do you love guacamole AND hummus?  If so, this is a delicious combination of both!

(modification of original recipe from Team Beachbody)

Serves 16 (¼ cup each)

• 1 (15 ounce) can chickpeas/garbanzo beans, reserve liquid while draining and then rinsing
• ¼ cup fresh lemon juice (1-2 lemons)
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, diced
• ¼ cup tahini (sesame paste)
• ¼ teaspoon kosher salt
• 2 medium ripe avocados, cut into chunks
• ½ teaspoon ground cumin (or 1 teaspoon if you love cumin like we do)
• 2 tablespoons chopped cilantro for garnish (if you are serving this to cilantro lovers, I would add ¼ cup cilantro in with the avocado step)

Place chickpeas, lemon juice and garlic in food processor or blender; pulse until chickpeas are mashed.

Add tahini; pulse for 1 minute.  If hummus is too thick, add some of the reserved chickpea liquid until it reaches the desired thickness.  Add salt, avocados and cumin; pulse until mixture is smooth and creamy.

Garnish with cilantro.

Nutritional Info/Serving:  Calories 100, Fat 7 g, Protein 3 g, Carbs 8 g

21 Day Fix Container Equivalents/Serving:  0.5 Yellow, 0.5 Blue, 1 tsp