Name: Avocado Hummus and Fresh Tomatillo Salsa Verde
Prep time: 20 min
Total time: 20 min
Yield: serves up to 8
Ingredients: 1 to 2 garlic cloves; 15-oz can chickpeas, drained (or roughly 2 cups cooked chickpeas); 2 medium ripe avocados, roughly chopped; 2 tbsp Greek Yogurt (omit if vegan); 3 tbsp tahini; salt; 3/4 tsp ground cumin; 1/4 tsp cayenne pepper, more if you prefer spicy; 1/2 lime, juice of; Liquid from canned chickpeas, if needed; 5 large tomatillos (or 2 green tomatoes) cleaned and cut up; Large handful fresh cilantro (about 1 packed cup); 1 small red onion, quartered; 1 garlic clove; 1/2 jalapeno pepper, seeded if desired (use 1 jalapeno, halved for a more spicy result); Salt and pepper; 1/2 large lime, juice of; 1 tbsp extra virgin olive oil (I used Early Harvest)