Hummus and Guacamole

Here are two very healthy recipes for those of you that like something to dip into.  They are both good with raw vegetables.  I've also used both as a spread on sandwiches instead of mayo or tarter sauce.  The chickpeas you use in the hummus are high in dietary fiber, zinc, folate and a good source of protein.  Avocado are a good source of dietary fiber, Vit C, Vit E, lutein (for healthy eyes), good fat, and potassium.

Hummus

1 14oz can chickpeas (drained)
1/2 cup Tahini
1/4 cup lemon juice
1/4 cup water
2 cloves garlic (chopped)
1 T extra virgin olive oil
1/8 to 1/4 tsp cayenne pepper
Sea salt and freshly ground pepper to taste

Please all ingredients in food processor and blend until smooth. Serve with your favorite raw veggies, whole grain crackers, or whole grain chips.

Guacamole

6 large cloves garlic, unpeeled
6 ripe medium avocados
1/2 cup coursely chopped fresh cilantro
2 T fresh lime juice
1 tsp sea salt (ground)

Place unpeeled garlic in small, dry skillet.  (I prefer cast iron.) Turn on medium flame. Cook and turn until soft inside and blackened in spots on outside, about 10-12 min.  When done, peel off skins and chop up garlic.  In large bowl mash avocado, cooked garlic, chopped cilantro, and lime juice.  Season with salt to taste.  You can add a little cayenne if you like a little bite to your guacamole.  Keep refrigerated until ready to serve.  If you want less product, just use half of each ingredient.

Hummus and guacamole are two of the healthiest snacks you can make and both are very versatile.  If you take meds that require you to watch your potassium levels, then eat the guacamole in moderation.