Imagine this scenario. It’s ”Fryday” and you are really craving some good, crispy oven-baked potato wedges for dinner. Obviously, you need some kind of dipping sauce to go with your delicious fries because who eats fries on their own? That’s just sad. If everything else fails, at least dip them in ketchup, right!? So, let’s say you don’t want hummus with your wedges and you also don’t want the usual avocado dip again. So what do you do?
That was me one day when I decided to blend everything together and this delicious and nutritious avocado chickpea dip was born. Oh, I celebrated alright, devouring a whole plate of crispy potatoes dipped in this creamy goodness. And if you are thinking to yourself now: ”OMG she ate all of those potatoes, isn’t she gonna get ”fat”?”, let me tell you right here right now that everything you think you know about carbs and potatoes, is big sad bullshit.
Potatoes are a whole food that mother nature provided us with. Full of vitamins and minerals, good carbohydrates that will satisfy you and give you the energy to LIVE! They contain plenty of necessary nutrients and antioxidants for the body.
Now, the way you prepare potatoes in what causes them to be less nutritious and bad for you. For example, eating potatoes with skin is preferred, since most of the fiber, vitamins, and minerals are in the skin. The best way to make the potatoes in order to obtain all of the health benefits is by cooking, steaming or baking them. Frying is obviously a no-no and the reason for poor potatoes to have a bad reputation in the first place and also, try to avoid processed potato products, like frozen wedges or chips (I’m definitely guilty as charged here).
Opt for the whole plant, well, at least most of the time, we are only human after all *sing this part*. And educate yourself!
I got a bit off track here but long story short, carbs are not the culprit that causes people to gain weight, at least not whole, unprocessed carbs like, potatoes, fruit, grains, vegetables, etc…
Avocado dip that’s got it all!
This recipe is another brilliant way to eat your greens if you don’t like the taste of them. Remember my energy-boosting smoothie? Spinach hides perfectly in smoothies and so does in dips and spreads. And this avocado dip is truly one to try and remember. It is full of healthy fats from avocado, nutrients, and vitamins from spinach and good protein from chickpeas.
Most importantly, it is super easy and quick to make! Because I know, that life is busy and sometimes its a struggle to prepare a nutritious meal. But trust me love, you just need the right recipes. When you find your staple recipes and meals, that are healthy and simple to make you are on the right track to success!
This avocado dip has become my favorite because it is:
- quick and simple to make
- full of vitamins and nutrients
- green and creamy
- contains healthy fats
- high in protein
- super tasty
- made of whole ingredients
You are probably thinking, should you go through the trouble of making this just to have it one time with those fries?! Nope, you can put this spread anywhere you like! Think of it as a hybrid between hummus and guacamole. You can have it with veggies as a quick healthy snack, put a dollop of it on top of Buddha veggie bowls, on top of grains like rice or quinoa, spread it on your toast in the morning or use it as a sauce for sandwiches or burgers. There are as many options as there are taste preferences. You gotta try it yourself and see how you like it.
Let me tell you how easy this recipe actually is. You will need a food processor, or a good highspeed blender or stick hand blender. Look at those options, woohoo. We are off to a good start and I’m pretty confident that every household has at least one of those appliances.
Ingredients wise, you will need a beautifully ripe avocado, a can of chickpeas which you will drain and rinse under water very well, 2 small radishes, a handful of baby spinach, half of lemon or lime and some spices.
Now, put your potato wedges in the oven to bake and let’s make the dipping sauce, shall we!Print
This delicious sauce is a hybrid between hummus and guacamole, it is super nutritious, creamy and high in protein. Works perfectly with fries, on toast, with chips, veggies, on top of Buddha bowls or anything you want to serve it with! 100% vegan, with wholesome ingredients, full of flavor and gluten-free.
- 1 ripe avocado
- 200 grams rinsed chickpeas
- 1/2 lemon or lime
- a handful of spinach
- 2 small radishes
- 1 tbsp extra virgin olive oil * see notes
- 1/2 tsp garlic powder or 1 garlic clove
- 1/2 tsp cumin
- pepper and salt to taste ** see notes
- 1 tbsp parsley or cilantro optional
- Throw rinsed and drained chickpeas into the food processor together with avocado and juice of half a lemon and blend until it becomes pasty
- Add in chopped radishes, spinach, cumin and garlic powder (or garlic clove) and blend again until it becomes creamy
- As you are blending, it might need some liquid to get it going, if so, pour in some olive oil or water
- Serve with your freshly baked fries and store leftover in a closed glass jar refrigerated for a few days.
if not using olive oil, use water if needed, for easier blending
avocado needs quite a lot of salt, start with about 1/2 tsp
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