Gratitude Monday--All Avocado All The Time Edition

We are currently enjoying a blessing of avocados. We had more than a dozen in the fridge the last few days and I am grateful for each and every one of them.
Despite buying them at staggered times and as mean and green as we could find, they got together and ripened simultaneously.
Fortunately they keep in the fridge for 10 -12 days. But I was not about to let this bounty go to waste. I've experimented with them from time to time in the past and discovered that avocado tzatziki, Guacziki as my husband calls it, is wonderful.
But I wanted something different.
Sunday morning I made avocado brownies. They are creamy as all get out, but I should added more sugar. It's a formula I am happy to work on.
Later on I whipped up a batch of avocado hummus. It was pretty good. Perhaps a tad thin in that I didn't use chickpeas in it, but still it captured the flavour and that is what matters.
I am grateful my experiments turned out and I am grateful I thought to conduct them.

Avocado brownies

Gratitude Monday --Garbanzo Bean Edition

Not long ago I made some flatbread. I used a variety of gluten-free flours with the bulk of the recipe carried by chickpeas a.k.a garbanzo bean flour.

Flatbread made with chickpea flour. Am I the only one who sees the likeness to the Muppet's planet Koozebane?

Shortly thereafter I whipped up a batch of hummus, the base of which is garbanzo beans.
The flatbread was good. I use chickpea flour often in my bread baking as I quite like it.
I have been recently blessed with several bags of assorted dried beans and lentils with many of those bags containing chickpeas. That means more hummus in my future.
If organized enough I may make some flatbread or even gluten-free pita and then knock out a batch of hummus to have with it.
Simple beans can do so many things and I am grateful for them all, but to stop and think that both the bread and the dip would be made from the same beans is something for which to be especially grateful, and I am.