Avocado Hummus with Salt and Pepper Jicama Chips

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Eating healthy low calorie snacks is not always easy.  Let’s face it, potato chips and dip taste really good.  Just eating ONE serving is never easy.  Substituting raw vegetables for chips and crackers significantly brings down the amount of calories; yeah! more dip.

I love using jicama because not only does it taste awesome, it is a perfectly shaped vehicle for getting dip from the bowl to your mouth.

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Avocado Hummus with Salt and Pepper Jicama Chips

Prep Time 20 minutes

Cook Time 11 minutes

Servings 8 servings

Ingredients

• Ingredients:
• 1 cup garbanzo beans
• 1 avocado
• 1/4 cup olive oil
• 1/4 water
• 2 teaspoon salt
• 2 teaspoons pepper
• 1 jicama

Instructions

For the dip:

1. Put garbanzo beans, avocado, water, olive oil, 1 teaspoon of salt and pepper into a food process or blender and blend until smooth.

For the chips:

1. Peel jicama.
2. Cut in half and then slice into 1/8 chips.
3. Sprinkle with 1 teaspoon of salt and pepper.
4. For an extra kick sprinkle with a 1/4 teaspoon of ground cayenne pepper.

Recipe Notes

For additional flavor combinations you can add herbs and spices to the dip. Some of my favorite combinations are:
clove of garlic and 1 tablespoon lemon juice
clove of garlic, 1/2 jalapeno, 1/2 lime, 1/4 cup cilantro
/4 cup sun dried tomatoes and 3 fresh basil leaves

This recipe will keep for 7 day refrigerated in a sealed container. It will slightly brown.  To keep from browning add 1 teaspoon of lemon juice and keep tightly sealed with plastic wrap.

Enjoy!