Wednesday, February 3, 2016

Have You Ever Tried ‘Hummoli’? This Dip Has Chickpeas, Avocado, Olive Oil, And More Healthy Ingredients!


I always had trouble controlling my urges for snacks, especially on the weekends as I was home and always had snacks around me. I decided to seek a healthier substitute for snacks. I ate a lot of veggies which satisfied my hunger but I was still missing something.
After a while I went to a friend’s house party. There were a lot of bowls of chips and sweets, and somewhere in the middle of those snacks there was a platter of cut up vegetables that no one has touched or looked at it and in the platter a bowl of hummus.
After I filled a small plate of veggies and hummus for myself, a friend of mine brought a large bowl of fresh guacamole on the table and as everyone was eating it, I didn’t want to stand out.
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At one point, without thinking much, I took a piece of celery and mixed the hummus and guacamole on the end of it. After the first bite I was hooked and since then, guacamole and hummus are my favorite dips!
That was the night I decided that when I have cravings for snack I would make my own hummus guacamole – hummoli.
Ingredients:
  • Cooked and cooled (or jarred) organic chickpeas – 1 cup
  • Juice of one organic lemon
  • A little organic cilantro ( I use a small handful)
  • Extra virgin olive oil – 2 teaspoons
  • Organic avocado – ½
  • A little Himalayan salt and pepper
Sometimes I add half of an organic jalapeno, without the seeds, to spice it up a bit.
Directions:
This dip can be made in two ways. For a smooth a creamy dip, blend the ingredients for a minute until they are completely combined. Or you can do it my way if you want more textured snack.
Me personally, when I eat something I want to see what’s in the food so I avoid blending and make the dip by hand. I put all the ingredients (except the cilantro) in a bowl and mash them with a fork. When I get the desired consistency I put most of the cilantro and fork it through and then I put the consistency in a bowl and top it with the remaining cilantro.
Even though I call it hummoli I prepare it this way because I want to see the chickpeas inside, instead of having bland food. This way the snack looks better and it is special to me. I hope that next time you crave for a snack you will prepare this dip and enjoy eating celery with it.