Salad: 2 large avocados, cubed ¾ cups walnut pieces 1 medium lime ¼ cup sliced black olives 1 tablespoon extra-virgin olive oil ¼ teaspoon salt ¼ teaspoon black pepper 1 cup cherry tomatoes, halved
Homemade hummus & veggies: 1 15 oz can chickpeas 2 tbsp olive oil 1 juice of a lemon 1/4 cup tahini 1 tbsp cumin 1 tsp sea salt 1 tsp paprika (optional) Optional flavors: 1 clove garlic, 2 fireroasted red peppers, jalapeno and cilantro, or black beans instead of chickpeas 1-2 cups sliced raw veggies of your choice (Green, red, yellow or orange peppers, broccoli, cauliflower, celery)
For salad: In a bowl, press out juice from limes over avocados. Add in the remaining ingredients and mix until combined.
For hummus: Drain the chickpeas and place them in a food processor along with all of the ingredients. Pulse the mixture until it’s almost smooth. If the mixture is too dry to completely get smooth add a couple of tablespoons of water, olive oil, or the juice from the chickpea can. Add seasonings to taste. Drizzle with olive oil or sprinkle with paprika if desired. Eat with sliced vegetables in or use as a condiment as a spread!
