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.  

  • 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 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


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

  2. Place the quartered pita slices on the baking sheet and bake for 20 minutes.

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

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

  5. Keep refrigerated until ready to serve.