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
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
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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Place the quartered pita slices on the baking sheet and bake for 20 minutes.
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In a mixing bowl, coarsely mash the chickpeas and avocado with a potato masher.
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Add the tomatoes, cilantro, garlic, jalapeño, lime juice, and salt and pepper to taste, mixing well.
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Keep refrigerated until ready to serve.