Avocado-Hummus Dip With Spinach Shamrock Tortilla Chips

10 servings
26 Minutes

Fans of hummus and guacamole will love this mash-up and healthy appetizer to celebrate St. Patrick’s Day! Serve with an Irish flag formation of green, white and orange veggies and shamrock tortilla chips for dipping.

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.

Avocado-Hummus Dip With Spinach Shamrock Tortilla Chips

Recipe details

  • 10 servings
  • Prep time: 20 Minutes|Cook time: 6 Minutes|Total time: 26 Minutes

Ingredients

Spinach Tortilla Shamrocks

Avocado-Hummus Dip

Instructions

To make shamrock chips:

Cut out shamrocks using a shamrock shaped cookie cutter and place them on a parchment lined baking sheet.
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.
Pull them out before they start to brown and allow the chips to cool.
Store in an airtight container until ready to serve.

To make hummus:

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 to serve.
Serve with spinach tortilla shamrock chips or an Irish flag formation of healthy veggies~ green, white and orange, for dipping

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