Avocado Chickpea Dip
Avocado Chickpea Dip
If you love hummus and you love guacamole, you're going to love this dip! It’s super-easy and super-quick -- in under 30 minutes, you have a great appetizer or snack ready to go for the whole family. I like to serve it with baked pita, corn chips, carrot sticks, and/or cucumbers, and I also add it to sandwiches sometimes.
Ingredients
- 8 whole wheat pita bread slices, (cut into quarters, gluten-free if preferred)
- 1 14-ounce can chickpeas, (drained, rinsed)
- 1 large avocado, (peeled, pitted)
- 1 cup cherry tomatoes, (finely chopped)
- 1/2 cup cilantro, (chopped)
- 3-4 cloves garlic, (minced)
- 1 jalapeno, (deseeded, minced)
- 1/4 cup lime juice, (from 2-3 limes)
- Sea salt and pepper
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place the quartered pita slices on the baking sheet and bake for 20 minutes.
- In a mixing bowl, coarsely mash the chickpeas and avocado with a potato masher.
- Add the tomatoes, cilantro, garlic, jalapeño, lime juice, and salt and pepper to taste, mixing well.
- Keep refrigerated until ready to serve.
BON APPÉTIT!
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
Marcia Finch
Loved the dip Shikha! We enjoyed the dip with some carrots and pita chips. The idea of chickpeas combined with avocado was inspired.
veggiecurean
Hi Marcia, so good to hear from you. How are you? So glad you enjoyed the dip. Let’s catch up soon. Warmly, Shikha