Avocado Hummus with Pita Chips This is the best hummus! It's rich and creamy and packed with that irresistible avocado flavor. Perfect dip for veggies or pita chips or as a spread for your favorite sandwiches. I seriously could not stop eating it and I didn’t have to feel guilty since it’s a healthy dip Ingredients 1 (15 oz) can chick peas, well drained 2 medium ripe avocados , cored and peeled 3 Tbsp olive oil , plus more for serving if desired 1 1/2 Tbsp tahini 3 Tbsp fresh lime juice 1 clove garlic , peeled Salt and freshly ground black pepper 1/8 tsp cumin 1 - 2 Tbsp finely chopped cilantro leaves , for topping Red pepper flakes , for topping Instructions Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste , add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer. Serve topped with more olive oil if desired and sprinkle with sesame seeds and red pepper flakes or powder. Serve with pita chips or tortilla chips. If you’d like the avocado flavor to shine through more in this hummus recipe you can reduce the tahini slightly, but if you want it to have more of a traditional hummus flavor leave it as it is. #fitfood#avocadotoast#veganlunch#vegan#veganfood#avocado#avocados#avocadolove#avocadolover#avocadolovers#fitness#fitnessmotivation#whatveganseat#veganfoodshare#hummus#avocado#foodies#food#eeeeeats#food#foodgasm#instavegan
Just look at these Loaded Cheesy Potato Skins! They’re so amazing! If you’re interested in making them, check out the recipe by @foodiesofsa⠀ .⠀ Oven-baked potato skins generously filled with melted cheese 🧀, sizzling bacon 🥓, sour cream and chives... YUM!! 😋⠀ .⠀ Ingredients:⠀ .⠀ 3 potatoes, cleaned and dried thoroughly⠀ Olive oil⠀ Aromat Naturally Tasty Seasoning⠀ 1 pack of bacon, cut into pieces⠀ 11/2 cups cheddar cheese, grated⠀ ½ cup sour cream⠀ 2 spring onions, thinly sliced⠀ Avo, sliced⠀ .⠀ Recipe:⠀ 1. Preheat the oven to 200°C.⠀ 2. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a sheet pan lined with baking paper. Brush the potatoes with olive oil and season with Aromat Naturally Tasty. Bake until tender, 25 to 30 minutes.⠀ 3. Meanwhile, in a large pan over a medium-high heat, fry the bacon until crispy & golden. Set aside.⠀ 4. When potatoes are cool, cut in half lengthwise. Using a spoon, remove middle, leaving a thick shell. Add skins back to the sheet pan and brush with a little more oil all over top and bottom. Bake until golden and crisp, 15 to 20 minutes.⠀ 5. In a bowl mix together the potato that you removed from the centres, the chopped bacon, ½ cup cheese and 1 spring onion, chopped. Season with Aromat Naturally Tasty.⠀ 6. Load each of the skins with the filling and top with the rest of the grated cheese.⠀ 7. Bake in the oven for another 5 minutes or until the cheese has melted.⠀ 8. Top with crispy bacon bits, a spoonful of sour cream, spring onions & avo slices. Season with Aromat Naturally Tasty and ENJOY!