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Holiday veggie dip platter
Ingredients
Grilled pepper:
- 1 red bell pepper washed and cut in medium chunks
- 1 teaspoon olive oil, extra virgin
Veggie dip:
- 1 avocado small, ripe
- 1 cup garbanzo beans cooked
- 1 tablespoon olive oil, extra virgin
- 2 tablespoons lemon juice, fresh
- 1 garlic clove
- 2 tablespoons water
- 1/4 cup dried cranberries unsweetened
Directions
- In a small oven tray, use your hands to toss the pepper chunks with one teaspoon olive oil, making sure all the pieces are coated with oil. Broil for approximately three to five minutes, or until charred.
- Begin the veggie dip by adding avocado, chickpeas, grilled pepper, lemon juice, water and one tablespoon olive oil. Blend for a few seconds and use your blender's tamper tool
- Add the cranberries and continue to blend until creamy. I like to have chewy cranberry bits in my hummus, but you can blend them completely if you prefer a creamy consistency.
- When preparing the vegetables and fruits for the platter, make sure they're washed and dried thoroughly. I like to cut in strips, making the perfect dippers for my easy and healthy veggie dip. You can stack more veggies and fruits, depending on the number of guests. Serve with the dip.
Nutritional Guidelines
179 Calories:, 11 grams Fat:, 1 gram Saturated fat:, 7 milligrams Sodium:, 341 milligrams Potassium:, 19 grams Carbohydrates:, 6 grams Fiber:, 7 grams Sugar:, 4 grams Protein:, 21 milligrams Calcium:, 1 milligram Iron:
