1. Combine the serrano chile, garlic and the 1/4 teaspoon of salt into a food processor, pulse blending until finely chopped. Add in the mint and cilantro, pulsing to turn it into a paste.
2. Pour in the quarter cup of olive oil, a lime’s worth of juice. Add in the coriander and cumin, processing until it turns into a sauce. Add a tablespoon of water if necessary so that the sauce is smooth. Scoop out a quarter of the chimmichurri-like paste and reserve this for drizzling.
3. Put the avocados and the chickpeas into the food processor, along with the rest of the herb sauce. Pulse the mixture until it turns into a hummus-like consistency, adding in the 2 tablespoons of olive oil as necessary. Add in 1/2 a teaspoon of salt, squeezing in another half of lime juice, or more if you want more tang. Taste and then add more olive oil and lime in, plus salt to taste if necessary.
4. Drizzle a generous amount of the reserved herb sauce for garnish, adding in a couple of cilantro or mint leaves. Serve this along with some healthy dippers such as carrots, kale chips, cucumbers or beetroot chips.
Ingredients
Directions
1. Combine the serrano chile, garlic and the 1/4 teaspoon of salt into a food processor, pulse blending until finely chopped. Add in the mint and cilantro, pulsing to turn it into a paste.
2. Pour in the quarter cup of olive oil, a lime’s worth of juice. Add in the coriander and cumin, processing until it turns into a sauce. Add a tablespoon of water if necessary so that the sauce is smooth. Scoop out a quarter of the chimmichurri-like paste and reserve this for drizzling.
3. Put the avocados and the chickpeas into the food processor, along with the rest of the herb sauce. Pulse the mixture until it turns into a hummus-like consistency, adding in the 2 tablespoons of olive oil as necessary. Add in 1/2 a teaspoon of salt, squeezing in another half of lime juice, or more if you want more tang. Taste and then add more olive oil and lime in, plus salt to taste if necessary.
4. Drizzle a generous amount of the reserved herb sauce for garnish, adding in a couple of cilantro or mint leaves. Serve this along with some healthy dippers such as carrots, kale chips, cucumbers or beetroot chips.