Avocado-Hummus Dip With Spinach Shamrock Tortilla Chips

Everyone is a little Irish on St. Patrick’s Day and I have an appetizer that’s healthy to help you celebrate, Avocado-Hummus Dip with Spinach Tortilla Shamrock Chips!

These edible shamrocks start with a package of spinach tortillas from the grocery store. Cut out your shamrocks with your cookie cutter and place them on a parchment lined baking sheet. I found my shamrock cookie cutter at Michaels.

Spritz your shamrocks with olive oil or baking spray and sprinkle with sea salt, then bake at 350 degrees for 5-10 minutes until tortilla shamrocks are crisp. My shamrock chips took about 6 minutes to crisp up in the oven.

Pull them out before they start to brown and allow the chips to cool.

 Avocado-Hummus Dip is easy to whip up in your food processor! If you’re a fan of hummus and guacamole, I think you’ll like this mash-up and healthy dip!

Avocado-Hummus Dip

Ingredients

2 medium Hass avocados, peeled and chopped

 15-ounce can chickpeas, drained and rinsed

1/4 cup fresh lemon juice

1 1/2 tablespoons tahini (sesame paste) usually found near the nut butters at the grocery store

1/2 cup extra-virgin olive oil, plus more for drizzling

Kosher salt

Freshly ground pepper

In a food processor, purée the avocados with chickpeas, lemon juice and tahini. Add 1/2 cup of oil and purée until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil.

Serve with spinach tortilla shamrock chips or an Irish flag formation of healthy veggies~ green, white and orange! I used celery, cucumber, cauliflower, carrot and orange bell pepper or use the veggies of your choice for dipping.

Find a round-up of St. Patrick's Day inspiration to help you Eat, Drink and Be Irish, HERE.