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Recipe: Sunnyside Salad Dip

My husband, whose culinary skills have only ever extended to boiling eggs and making loose leaf tea, had been inspired by a cooking video on Facebook and wanted to prepare a dip as our salad.

by Deedra Abboud in Recipe, Salad
August 5, 2016 0 comments

While preparing dinner, my husband came to me with his iPad, showed me a picture of a kitchen appliance, and asked if I had it. It was a food processor. I told him I did.

He told me he wanted to use it, so I got it out of the cabinet.

My husband, whose culinary skills have only ever extended to boiling eggs and making loose leaf tea, had been inspired by a cooking video on Facebook and wanted to prepare a dip as our salad.

Our dinner always includes a salad, a meat, and a vegetable. Sometimes we exchange the salad for a soup, or just add a soup.

He named it Sunnyside Salad Dip. The name came out of nowhere, but here is what he created.

Sunnyside Salad Dip

Ingredients:
1 can chickpea/Garbanzo beans, drained
1 avocado
1 lemon, just the juice
1/2 tsp salt
1/4 tsp fresh ground pepper

Directions:
Pour can of chickpeas in food processor. Add peeled avocado. Add juice of a lemon. Add salt & pepper. Turn on food processor until ingredients are smooth.

Serve with crispy pita bread.

I added paprika for presentation.

It appears we have a chef in the making.

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