Serves: 4

• ▢ 1 15 oz can chickpeas, drained and rinsed
• ▢ 2 small avocados pitted and peeled
• ▢ 1 jalapeno pepper or to taste sliced
• ▢ 2 tbsp tahini
• ▢ 2 garlic cloves pressed
• ▢ 2 tbsp fresh cilantro leaves + extra for garnish ¼ cup fresh lime juice
• ▢ Salt to taste
• ▢ Extra virgin olive oil for serving

• ▢ Serves: 4
• ▢ 3 ripe avocados pitted and peeled
• ▢ 1 jalapeno pepper or to taste cored and finely chopped 1 tbsp fresh lime juice
• ▢ 1 tbsp orange juice
• ▢ ⅓ cup chopped fresh cilantro
• ▢ ¼ tsp ground cumin
• ▢ Salt to taste
• ▢ ½ cup chopped strawberries

Serves: 4

• ▢ 3 ripe avocados pitted, peeled, and diced
• ▢ ½ cup cooked shrimp chopped
• ▢ 1 small red onion finely diced
• ▢ 1 Roma tomato deseeded and diced
• ▢ 1 jalapeno pepper or to taste cored and finely chopped 1 tbsp fresh lime juice
• ▢ ⅓ cup chopped fresh cilantro
• ▢ ¼ tsp ground cumin
• ▢ 1 tsp hot sauce
• ▢ Salt to taste

Serves: 4

• ▢ ½ tsp olive oil
• ▢ ½ medium red bell pepper julienned
• ▢ ½ medium green bell pepper julienned
• ▢ ½ small red onion julienned
• ▢ 1 garlic clove minced
• ▢ Salt and black pepper to taste
• ▢ 3 avocados pitted and peeled
• ▢ 2 tsp fresh lime juice
• ▢ ¼ tsp onion powder
• ▢ ¼ tsp garlic powder
• ▢ ½ tsp cumin powder
• ▢ ½ tsp paprika
• ▢ ⅓ cup crumbled queso fresco cheese

Serves: 4

• ▢ 3 ripe avocados pitted and peeled
• ▢ ½ medium white onion finely diced
• ▢ 2 garlic cloves pressed
• ▢ ¼ tsp ground cumin
• ▢ 1 tbsp fresh lime juice
• ▢ ⅓ cup chopped fresh cilantro
• ▢ Salt and black pepper to taste
• ▢ 1 6 oz can lump crabmeat, drained and flaked Salt to taste