We are big fans of (1)Hummus (2)Avocado and (3)Mexican Vegan Fare. Like everyone else on Pinterest, I came across the perfect foodie hybrid recipe for Avocado Hummus. Then I discovered I didn't have any tahini (sesame butter) but I did have some tasty organic peanut butter. And recalling our younger son's ecstatic tales of eating fresh, ripe, huge avocados right off the tree in Mexico, I thought, hmmm... let's give this new recipe a Mexican spin! I did already have freshly-cooked chickpeas (that are ever so creamy and lovely) and I wish I had that Avocado Oil I saw at Costco, but I don't-- to make it even more Mexicali I could have made it from pinto beans. I'm going to try that another time, but for the sake of getting this delicious recipe out there: INGREDIENTS: 2 C. or 1 (15 oz) can cooked Chickpeas /Garbanzo Beans, or Pinto Beans , well drained 2 medium ripe Avocados , flesh only 3 Tbsp Olive Oil, or even better, Avocado Oil , plus m...
Living the Green Life