From the Kitchen of Robyn Maher
Guacamole!!! A delicious dip that enhances any meal or summer barbecue. If you enjoy it too much, though, the calories from fat can add up quickly. Mixing garbanzo beans with the avocado in this recipe solves that problem. You can’t taste them, and the texture is great because you process the guacamole until smooth. The garbanzos, a.k.a. chickpeas, also increase the volume, add protein, and boost the fiber content.
1 15-ounce can garbanzos
½ red onion, minced
½ teaspoon ground cumin
½ teaspoon kosher or sea salt
1-2 cloves fresh garlic, peeled
1 tablespoon fresh lemon or lime juice
2 tablespoons water
1 teaspoon Cholula or Sriracha hot sauce
Peel the avocados, and combine them in a food processor or blender with the rest of the ingredients, reserving 1 tablespoon of the minced onion. Pulse until the mixture is blended well and reaches the desired texture. Pour into a serving dish, and garnish with the onion.
Serve with traditional tortilla chips, or for some healthier options, try colorful sliced bell peppers, grape tomatoes, sugar snap peas, cucumbers, or my favorite, jicama sticks. It also works great as a spread on sandwiches and wraps. Enjoy!
Looking for more Fit Recipes? Check out Robyn’s Page!