Ingredients
- 1 15 oz. can Garbanzo beans, drained and rinsed
- 1 ripe avocado, remove pit and scoop from skin
- 1/4 cup fresh lemon juice
- 5-6 fresh Mint leaves
- Pinch of Sea Salt
- 1 cup fresh Blueberries (or frozen, defrosted and rinsed)
- 1/4 cup brown sugar
- 1/2 tsp. vanilla extract
Cinnamon Sugar Pita Chips
- 2 7” or 8” Kontos pita or flatbread
- 1 tbsp melted butter
- 1 tbsp sugar
- 2 tsp. cinnamon
Instructions
- Blend garbanzo beans, avocado, lemon juice, salt and mint in a food processor
- Add blueberries, brown sugar and vanilla; process until smooth.
- Garnish with mint sprig and additional blueberries.
- Serve with cinnamon sugar pita chips.
Cinnamon Sugar Pita Chips
- Mix cinnamon with sugar
- Brush melted butter onto pita and sprinkle with cinnamon.
- Bake 6-8 minutes at 400 degrees.
- Remove from oven and cut into triangles while still hot.
Notes
Bobby Gomez is a New Jersey Chef and Baker. He shares his expertise and love for blueberries with the US Highbush Blueberry Council.
Tried this recipe?Let us know how it was!