Avocado Hummus and Fresh Tomattillo Salsa Verde
INGREDIENTS
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2 garlic cloves
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15-oz can chickpeas, drained (or 1 1/2 cup cooked chickpeas)
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1 1/2 medium ripe avocado, roughly chopped
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2 tbsp Greek Yogurt (omit if vegan)
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3 tbsp tahini
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salt
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1/4 tsp ground cumin
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1/2 lime, juice of
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Water or chickpeas canning liquid
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1/4 tsp cayenne pepper for garnish
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5 large tomattillos, cleaned and halved
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1 packed cup fresh chopped cilantro leaves
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1/2 cup chopped red onions
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1 garlic clove
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1/2 jalapeno pepper, seeded if desired (use 1 jalapeno, halved for a more spicy result)
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Salt and pepper
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1/2 large lime, juice of
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1 tbsp olive oil
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