I love to prepare chickpea avocado dip and serve them with brown rice tortillas along with vegetables as a wrap, as a filling for quesadillas or with plain old chips. Chickpea avocado dip is much more healthy and fresh than store bought dips. It whips up in minutes once you have prepared chickpeas. You can add so much variation to this dip by changing around the seasonings. To use dried chickpeas, soak about 1/2 cup in a bowl of water over night. the following morning drain water and rinse chickpeas. Place chickpeas in cold water in a medium sized pot. Bring to boil on medium-high heat. Reduce to a simmer and cook for about 45 minutes or until tender.
- 1 1/2 cooked chickpeas or 1-15 ounce can, rinsed and drained
- 1 medium avocado, pitted
- 2 tablespoons cilantro, chopped
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lime juice
- 1 clove garlic, minced
- 1/4 teaspoon ground cumin
- Pinch cayenne pepper
- 1/2 teaspoon sea salt or to taste
- 1 tablespoon red onion, finely chopped
Add chickpeas, avocado, cilantro, olive oil, lime, garlic, cumin, pepper and salt to a food processor. Process until smooth. Transfer dip to a medium bowl and stir in onions. Delicious served with crudites, chips, or as a sandwich spread.