Wednesday, February 12, 2014

Avocado Hummus

How are all of you doing with your New Year New Health goals? I am doing so well in my health. As a matter of fact I have dodged several colds that my husband has come down with. Eating 100% organic fresh local food, exercising a minimum of 7 times per week (I am currently doing 9 yoga classes a week, not to mention my daily walks), working hard, playing hard, surrounding myself with positive non-toxic friends. Life is good! I am sleeping better than I have ever slept in my life as well. When life is in balance, it is a beautiful thing. 

On my healthy eating quest, I have been trying to get a lot more Avocado in my diet. Ever since I fought cancer, I am well aware of the health benefits of Avocado. So many people aren't though. I think it is because people are afraid of fat. We need good fat. Here, just stop for a second and read this article on 5 reasons to eat more avocados. That should about cover it for you. Listen, Avocados serve as a good source of both soluble and insoluble dietary fiber, with each 1-ounce serving providing 2.11 and 2.7 grams, respectively, as stated in “The Proceedings of Florida State Horticultural Society." High-fiber foods help normalize bowel movements, lower blood cholesterol levels and regulate blood sugar. Eating avocados every day, especially when used to replace foods containing saturated and trans fats, also helps reduce bad cholesterol, known as LDL, levels and decrease your risk of heart disease.

The easiest way for me to get more avocado in, is snacking on them. Since I am such a guac fan, I wanted to do another dip that I could use on my veggies. That got me thinking of hummus. Tada... the two are a perfect pair. This extra creamy hummus was a huge hit! Enjoy!

Avocado Hummus

2 avocados, peeled and chopped
One 15-ounce can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
2 tablespoons tahini
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground pepper

In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with veggies, bread and chips.
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