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.