• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » appetizer » dips » Green Sunshine Dip. Asparagus, Lemon, Avocado, Chickpeas.

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Apr 1, 2014 · About 3 minutes to read this article. Leave a Comment

    Green Sunshine Dip. Asparagus, Lemon, Avocado, Chickpeas.


    Spring was simply made for smart snacking. And this Green Sunshine Dip made using fresh spring asparagus, sunny lemon juice, creamy avocado and nutty chickpeas is just the thing your snack platter needs. Serve it as a munch-as-you’d-like dip or slather it on top of sprouted grain toast for open-faced sandwiches. Any which way you serve it, those crisp green flavors shine through. And just pause, smile and inhale that sunny spring feeling that can only be experienced this blossoming time of year!..

    Toasts! with micro greens..

    Why Asparagus? Well this in-season veggie is one to embrace. Here are a few reasons why..

    “1. It’s loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

    2. This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.” – Eating Well, 5 health benefits of asparagus

    These pretty purple carrots are perfect for chopping and dipping:

    Now find some sunbeams and have a happy spring!..

    Green Sunshine Dip
    vegan, 4 generous servings

    2 cups fresh asparagus, halved and woody stems sliced off
    1 ½ cups cooked or canned chickpeas (drained and rinsed if using cans)
    1 clove garlic
    1-2 lemons, squeezed (about ¼ cup fresh juice)
    ½ large avocado
    ¼ cup pumpkin seeds, raw (salted and sprouted used)
    salt and pepper to taste

    additional spices to try: nutritional yeast, cayenne, garlic powder, onion powder, smoky paprika, fresh herbs and more!

    add richness: drizzle of extra virgin olive oil (optional)

    Directions:

    1. Halve your asparagus and slice off any woody stems. Bring a large pot of water to a boil and add asparagus. Boil for 3-5 minutes, until moderately tender, but not mushy. Drain water and add asparagus to high speed blender.
    2. Also add in the avocado, chickpeas, lemon juice, pumpkin seeds and a pinch of salt and pepper.
    3. Blend from low to high until smooth, about 1-3 minutes of blending depending on your blender power.
    4. Taste test and add additional salt and pepper and spices to taste.

    Serve warm, freshly blended or chill in the fridge for a firmer texture.
    Serve as a dip or a spread for sandwiches and wraps.

    estimate:

    More recipes you may enjoy

    • Chocolate Chocolate Smoothie Bowl with Peanut Butter
    • Spicy Blackened Cauliflower Bites
    • Spring Fling Scones
    • Matcha Green Tea Reviews & Brand Buying Guide

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Vegan Linzer Cookies

    5 Ingredient Vegan Chocolate Pie

    Vegan Pumpkin Bread with Streusel Topping

    Vegan Oatmeal Cookies, Lunchbox-Ready

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me