We’re having company over tonight so I decided to whip up a new dip to serve with blue corn tortilla chips as a snack. I love hummus and guacamole so instead of deciding between the two I attempted to make a dip which combines the two flavours and it was a success! Healthy and delicious this dip is bursting with flavour and nutrients. Creamy, yet dairy-free this dip will be a hit, even for those who are not gluten-free!
1 14oz can Eden organic garbanzo beans (chickpeas), drained and rinsed
1/2 cup fresh spinach, chopped
1/4 cup tahini (sesame seed butter)
3 tbsp organic coconut milk
1 tbsp garlic
3 tbsp lemon juice
3 tbsp extra-virgin olive oil
1/8 tsp curry powder
1/4 tsp unrefined sea salt
In a food processor, combine all the ingredients and process until smooth and creamy. Serve with fresh veggies or Que Pasa corn chips.