#dipandsnack

Spicy Avocado Hummus is a great new take on regular hummus. It has the smooth texture of ripe avocado, the flavors of chickpeas and tahini, and a kick of spice. As a party dip or a healthy snack, it's great!

Ingredients: 1 ripe avocado. 1 can 15 oz chickpeas, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 1/4 cup olive oil. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Fresh cilantro or parsley for garnish optional.

Instructions: Cut the ripe avocado in half, remove the pit, and scoop out the flesh into a food processor. Add the chickpeas, minced garlic, tahini, lemon juice, olive oil, cumin, paprika, cayenne pepper, salt, and pepper to the food processor. Blend until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust seasonings if necessary. If you prefer it spicier, add more cayenne pepper. Transfer the spicy avocado hummus to a serving bowl. Garnish with fresh cilantro or parsley if desired. Serve with pita bread, tortilla chips, or fresh vegetables for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

If you are on a low-carb or ketogenic diet, these Keto Paleo Dipping Chips are a great snack. They're made with almond flour and tasty seasonings, and they're nice and crispy. You can dip them in your favorite sauces or spreads.

Ingredients: 2 cups almond flour. 1/4 cup flaxseed meal. 2 tablespoons psyllium husk powder. 1/2 teaspoon salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon paprika. 1/4 cup water. 1 egg. Avocado oil spray.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, flaxseed meal, psyllium husk powder, salt, garlic powder, onion powder, and paprika. Add water and egg to the dry ingredients and mix until a dough forms. Divide the dough into two equal parts. Place one part of the dough between two sheets of parchment paper and roll it out thinly, about 1/8 inch thick. Remove the top parchment paper and transfer the rolled-out dough with the bottom parchment paper onto a baking sheet. Using a pizza cutter or a sharp knife, cut the dough into desired chip shapes. Repeat the rolling and cutting process with the remaining dough. Spray the chips lightly with avocado oil spray. Bake in the preheated oven for 12-15 minutes, or until the chips are golden brown and crispy. Remove from the oven and let cool before serving. Enjoy your Keto Paleo Dipping Chips with your favorite low-carb dip!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the creaminess of Greek yogurt combined with the classic flavors of hummus. This homemade Greek Yogurt Hummus is a healthier twist on the traditional recipe, perfect for dipping and snacking.

Ingredients: 1 cup canned chickpeas, drained and rinsed. 1/2 cup plain Greek yogurt. 2 tablespoons tahini. 2 cloves garlic, minced. 3 tablespoons olive oil. 1 tablespoon lemon juice. 1/2 teaspoon cumin. Salt and pepper to taste. Paprika and fresh parsley for garnish.

Instructions: Put chickpeas, Greek yogurt, tahini, garlic that has been minced, olive oil, lemon juice, cumin, salt, and pepper in a food processor. As needed, scrape down the sides of the bowl as you blend the ingredients until they are smooth and creamy. You can add a little water or extra olive oil to the hummus to make it the right consistency. Add more salt, pepper, or lemon juice if you think it needs it after tasting. Put the hummus in a bowl to serve and add some extra olive oil on top. Add a sprinkle of paprika and some fresh parsley leaves to the top. Make your own Greek yogurt hummus and eat it with pita bread, vegetables, or as a dip for your favorite snacks.

Prep Time: 10 minutes

Cook Time: 0 minutes

A delicious and creamy guacamole recipe with a hint of smoky chipotle flavor. Perfect for dipping or as a condiment for Mexican dishes.

Ingredients: 4 ripe avocados. 1/4 cup finely chopped red onion. 2-3 cloves garlic, minced. 1-2 jalapeo peppers, seeded and minced. 1/4 cup fresh cilantro, finely chopped. 1 lime, juiced. 1/2 teaspoon salt.

Instructions: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork or potato masher, leaving some chunks for texture. Add the red onion, minced garlic, minced jalapeo peppers, and chopped cilantro to the mashed avocados. Squeeze the juice of one lime into the mixture and add the salt. Stir everything together until well combined. Taste and adjust the seasoning, adding more salt or lime juice if needed. Serve immediately with tortilla chips or as a topping for tacos, burritos, or your favorite Mexican dishes.

This slow cooker hummus recipe yields an exceptionally smooth and creamy texture, perfect for dipping, spreading, or enjoying as a side dish. Slow cooking the chickpeas ensures they become tender and easily blend into a luxurious hummus.

Ingredients: 2 cups dried chickpeas, soaked overnight. 4 cloves garlic, minced. 1/2 cup tahini. 1/4 cup lemon juice. 1/4 cup olive oil. 1 teaspoon ground cumin. Salt, to taste. Water, as needed.

Instructions: Drain and rinse the soaked chickpeas. In a slow cooker, combine chickpeas, minced garlic, tahini, lemon juice, olive oil, ground cumin, and salt. Add enough water to cover the chickpeas by about 2 inches. Cook on low for 6-8 hours, or until chickpeas are very tender. Allow the mixture to cool slightly. Transfer the mixture to a food processor or blender and blend until smooth and creamy, adding more water if necessary to reach desired consistency. Taste and adjust seasoning, if needed. Serve with a drizzle of olive oil and a sprinkle of paprika, if desired.