Afternoon survival kit: Avocado jalapeño hummus

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Afternoons are often my downfall, I’ve realized recently. I may have eaten a healthy lunch and have plans for a good dinner. But when I’m in that no-man’s-land halfway in between the two, things can go south quickly.

So, rather than ignoring my mid-afternoon growling stomach and hoping it goes away (hint: it doesn’t) or opting for the less-than-healthy snacks around the office, I’m going to pack myself a tasty afternoon pick-me-up.

Up first: a zingy avocado hummus with raw veggies.

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Avocado Jalapeño Hummus
Makes about 2 1/2 cups

1/3 cup olive oil
Juice of two lemons
15 oz can of garbanzo beans (look for organic and BPA free like these)
1 ripe avocado
1 jalapeño (remove seeds for less heat)
1 clove of garlic
1 T. lemon pepper (or salt and pepper, to taste)

Place all ingredients in a high-speed blender, adding the liquid ingredients first. Blend until completely smooth and creamy.

You can also use a food processor, just be sure to roughly chop the avocado, jalapeño and garlic first. Add the dry ingredients first and process until smooth. Then stream in the liquids while the processor is running. Process until the liquid is fully incorporated and mixture is smooth and creamy.

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