Magical Avocado Dip

I made a twist on an avocado hummus recipe I found online the other day.  It uses raw zucchini, which let's face it, not too tasty on it's own.  Sorry zucchini.  Avocado, on the other hand, is delicious and addictive.  And fairly caloric...so if you can make a dip that cuts the calories in half, that's pretty much magical in my book.

We started with our zucchini and avocado.  Let's pause to admire the beauty of the avocado...

It's pretty exciting when you get a perfectly ripe avocado with no bruises.  Am I right?  Yes, I am.  So, we peeled and chopped the zucchini, and scored the avocado, then dumped it all in the food processor.  Next came a couple of cloves of garlic, some lemon juice, olive oil, cumin, and salt.  That's it!

Spider-Man assisted with this step.  We processed on high until it was all smooth and creamy.  Very kid friendly job.  Luke loves turning on the food processor.  Then he yells loudly to see if he is louder than it is.  It's an awesome game.  Almost done!

Lastly, I chopped up some red pepper to throw on top.  Because garnish is pretty and makes everything fancy.   This was super tasty on taco meat, and would make a great, healthy dip for chips.  You could thin it out more with olive oil to make a yummy salad dressing, or thicken it with tahini for more of a hummus texture.  So many fun things about Magical Avocado Dip.

Ingredients

2 Large Zucchini – Peeled and Cubed

1 Medium Avocado – Peeled, Pitted and Cubed

½ Lemon – Juiced

2 Large Cloves Garlic – Minced

1 Tbs. Olive Oil

1 tsp. Cumin

1 tsp. Sea Salt 

 (Optional 1/4 cup tahini for hummus, or 1/4 cup olive oil for dressing)

Dump it all in the food processor and let 'er rip.  Eazy peasy.  Super hero assistance optional.