I’m taking intermediate Italian right now.
Constantly Italian is floating through my mind. I walk out of class and say “Grazie” as someone holds the door open for me. My numbers are a jumbled mess of English and Italian, ” One, due, three, four, five, sei, sette…”
And then I start thinking of Italian foods. My mind is filled with pasta and tiramisu and fancy formaggi.
I realized a long time ago that my brain was wired like this, so it makes total sense that I think in Eng-talian, sing while I ride my bike (it’s like the radio), eat my cereal without milk, have a color-coded closet, and window shop at grocery stores.
Because of this, I need brain food. This spread, it’s hardcore brain food. If you try it, soon you’ll probably be thinking like me.
Maybe this should come with a warning label?
Last Year: Peach Crumb Bars
Chickpea and Avocado Spread (+ Sandwich Option)
I love this spread. It’s a rare occasion that I don’t have it prepared in my fridge. My favorite way to eat it is on a sandwich loaded with veggies, but it also is really delicious as a veggie and chip dip.
- 1 can of chickpeas, rinsed and drained
- 1 ripe avocado, diced (see a great how-to here!)
- 1 lime, juiced
- 2-3 green onions, diced small
- 1/2 cup cilantro, chopped – I love cilantro, so I add a lot. Feel free to add less
- salt and pepper, to taste
1. In a food processor puree the avocado until smooth. Add the chickpeas and pulse a few times. I like it chunky, so I don’t give it that many pulses. Add the lime juice, green onion, cilantro, and salt and pepper. Pulse a few more times until incorporated. Serve immediately. Store leftovers in fridge for up to 5 days.
To make into a sandwich, slap this amazing stuff on two slices of wheat bread (or gluten-free bread), add veggies – I usually use lettuce, tomatoes, cucumber, etc. – and devour.
Recipe from Two Peas and Their Pod