Avocado Chickpea Dip

Avocado Chickpea Dip

If you love hummus and you love guacamole, you are going to love this dip! It’s super-easy and super-quick -- in under 30 minutes I 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 our sandwiches sometimes.  

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4


  • 8 whole wheat pita bread slices (cut into quarters, gluten-free if preferred)
  • 1 can chickpeas (drained, rinsed)
  • 1 avocado (peeled, pitted)
  • 1 cup cherry tomatoes (finely chopped)
  • 1/2 cup cilantro (chopped)
  • 3-4 cloves garlic (minced)
  • 1 jalapeno (deseeded, finely chopped)
  • 1/4 cup lime juice (from 2-3 limes)
  • Sea salt
  • Freshly ground pepper


  1. Preheat oven to 350 degrees F. 

  2. Line baking tray with parchment paper and set aside.

  3. In mixing bowl, coarsely mash chickpeas and avocado with potato masher. 

  4. Add tomatoes, cilantro, garlic, jalapeño, lime juice, and salt and pepper to taste.

  5. Mix well and adjust seasoning. 

  6. Keep refrigerated until ready to serve.

  7. When ready to serve, place sliced pita bread on baking tray and bake for 20 minutes or until crispy, then serve both together.