It's brilliant how you decided to incorporate
avocado into the hummus.
Not exact matches
For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that
into a tupperwear with some raw veg — things like
avocado, grated carrot, tomatoes and then some
hummus / lentils / chickpeas / seeds for protein.
-LSB-...] I usually pack a sandwich (peanut butter & banana,
hummus /
avocado / cucumber, veggie burger, chickpea cutlet, etc.) or I'll pop
into a Starbucks and buy one of their delicious Hearty Veggie & -LSB-...]
My favorite, easy garlic herb chickpeas are nestled
into a bed of cream cheese and
avocado, topped with an olive oil fried egg and a drizzle of Sabra garlic herb
hummus.
Make the
avocado hummus pictured above by mixing in
avocado into store - bought
hummus.
Add the
avocado and jalapeno and pulse until they're chopped and incorporated
into the
hummus.
I think the flavor is so mellow, when you blend it
into something else — like
hummus for example — you lose all the wonderful
avocado flavor.
This fab
hummus has all the flavours of guacamole and
hummus, combined
into one delicious and gluten - free dip in this
avocado lime
hummus!
Put it all in the freezer and then take out a slice to toast and serve with an egg and
avocado, or break it up
into pieces and serve with
hummus.
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn
into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup
hummus 1
avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)
Spread
hummus into rice cakes and and top with
avocado, radish, cilantro and chives.
4 cups shredded lettuce or other greens 2 cups cooked barley, quinoa, brown rice or other grain (cooked in vegetable broth) 1 batch of cucumber salad (recipe below) 1 cup chipotle
hummus (recipe below) 1 cup crumbled feta (optional) 2 ripe
avocados 1 lime, sliced
into quarters for serving