Gorgeous Green Dip
This is a beautiful dip for summer when asparagus is in season. One cup is a protein portion plus about one-quarter portion of healthy fat for Phase 3. Serve cold as a dip or a spread for sandwiches and wraps.
Phase 3 | Makes 3 Cups
Prep Time: 15 minutes | Total Time: 15 minutes
Ingredients
2 cups fresh asparagus, halved and woody stems sliced off
½ large avocado
1½ cups cooked or canned chickpeas (drained and rinsed if using canned)
1 clove garlic
Juice of 1 to 2 lemons (about ¼ cup fresh juice)
¼ cup raw pumpkin seeds
¼ cup olive oil
Sea salt and freshly ground black pepper
Directions
- Bring a large pot of water to a boil and add the asparagus. Boil for 3 to 5 minutes, until just tender, but not mushy. Drain and add the asparagus to a blender or food processor.
- Add the avocado, chickpeas, garlic, lemon juice, pumpkin seeds, oil, and a pinch of salt and pepper to the blender or food processor bowl.
- Blend until smooth
This is a beautiful dip for summer when asparagus is in season. One cup is a protein portion plus about one-quarter portion of healthy fat for Phase 3. Serve cold as a dip or a spread for sandwiches and wraps.
Phase 3 | Makes 3 Cups
Prep Time: 15 minutes | Total Time: 15 minutes
Ingredients
2 cups fresh asparagus, halved and woody stems sliced off½ large avocado
1½ cups cooked or canned chickpeas (drained and rinsed if using canned)
1 clove garlic
Juice of 1 to 2 lemons (about ¼ cup fresh juice)
¼ cup raw pumpkin seeds
¼ cup olive oil
Sea salt and freshly ground black pepper
Directions
- Bring a large pot of water to a boil and add the asparagus. Boil for 3 to 5 minutes, until just tender, but not mushy. Drain and add the asparagus to a blender or food processor.
- Add the avocado, chickpeas, garlic, lemon juice, pumpkin seeds, oil, and a pinch of salt and pepper to the blender or food processor bowl.
- Blend until smooth
