Day of the Dead Avocado Hummus - Patricia Bannan, MS, RDN

Ingredients

• 2 ripe fresh avocados, halved, pitted, peeled and diced
• 1 (15 ounce) can chickpeas, drained
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 2 tablespoons tahini
• 1 garlic clove, smashed
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 mini red sweet pepper, bottom cut off for round shape, halved, seeded one half cut widthwise into rounded strips, the other half cut into teardrop shape
• 1 mini orange sweet pepper, halved, seeded, cut into tear drop shapes
• 3 black olives, halved, 2 of the halves sliced widthwise into half-moon shape
• 1 carrot, peeled, halved cut into half-moon slices
• 2 cucumber slices
• 6 chickpeas, reserved from hummus recipe, cut in half
• 5 snow pea pods, remove and reserve the peas from 3 of the pea pods, keeping 2 whole
• 1 green onion, white removed, halved lengthwise, thinly sliced lengthwise
• 1 cup ice water
• 1 bag blue corn tortilla chips
• 1 bag regular corn tortilla chips