Avocado Hummus, Fresh Tzatziki, Falafel, Chicken Marinade -- All in ONE post ! Time to feast on this amazing spread. All of them use nearly the same ingredients, so it's SUPER convenient and easy to make.
Ingredients:
Avocado Hummus:
283 g Cauliflower Florets
1 Whole Avocado, pitted
2 Cloves of Garlic, minced
1/2 Lemon, Juiced OR 3 Tablespoons Apple Cider Vinegar
1/2 Cup Tahini
1/4 C Extra Virgin Olive Oil (Avocado Oil can be used as well)
1/2 Teaspoon Ground Cumin
Salt to taste
**Optional : 1/2 Cup Fresh Cilantro, chopped
Directions:
Add Cauliflower to food processor and pulse until it has the consistency of Cauliflower rice. Add remaining ingredients and blend until desired texture is achieved. Taste as you go and add salt depending on preference.
Tzatziki
1/2 Cup Greek Yoghurt (Plain, full fat) or Quark or Creme Fraiche work as well
1 Full Cucumber, grated and strained
1 Clove of garlic, miced OR 1/2 T Garlic Salt
1 Tablespoon Apple Cider Vinegar
1 Tablespoon of Mint, freshly chopped
Salt to Taste
Directions:
Grate Cucumber, strain and set aside. Add Salt to taste -- helps to soak up the extra water as well. Mix remainder of the ingredients together.
Falafel
1 cup raw cauliflower, pureed
1/2 cup ground slivered almonds
1 Tablespoon ground cumin
1/2 Tablespoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 clove garlic, minced
2 Tablespoon fresh parsley, chopped
2 large eggs
3 Tablespoon coconut flour
2 Tablespoon tahini paste
3 Tablespoon water
1 Tablespoon lemon juice
1/2 teaspoon kosher salt, more to taste if desired
For convenience sake we listed the ingredients, but for full directions please visit here Recipe by the wonderful Mellissa from www.ibreatheimhungry.com. Please note: We added the Tahini sauce directly into the falafel mixture and it was AWESOME.
Chicken Marinade
1/3 Cup Greek Yoghurt (plain, full fat) or Quark
1/4 Cup Extra Virgin Olive Oil
1/2 Tablespoon Oregano
2 Cloves of Garlic, minced
3 T Lemon Juice
Directions:
4 Small Chicken Breasts, sliced. Add all ingredients + Chicken to a ziplock bag or container (with lid) let sit overnight. Skewer the chicken and bake at 425 for about 20 minutes, turning halfway through.
