Salads and appetizers
ChefNaima Ibrahim
Chickpea and Avocado Dip
A novel chickpea-and-avocado dip — surprising and delicious. Try it to delight guests with its color and flavor.
Chickpea and avocado dip — some may be surprised, but once you try it you'll find it delicious.
Ingredients
Start here, then move straight into the method.
- 2 medium ripe avocados
- 1 can or 1 cup cooked chickpeas
- A clove of garlic
- 1 tbsp plain yogurt
- 2 tbsp tahini
- Salt to taste
- Lemon juice to taste
- 1 tbsp chopped fresh cilantro (optional)
- For more delicious dips see: How to make baba ghanoush
Method
Follow the cooking sequence without leaving the page.
- Put the chickpeas in a blender and pulse or mash them. Add the avocado (cut in half, pit removed) and scoop the flesh into the blender.
- Blend until smooth.
- Add the garlic, lemon juice, yogurt, and tahini and continue blending until you have a smooth, lump-free mixture.
- Spoon the chickpea and avocado dip into serving bowls and garnish as desired.
- Chill the dip in the refrigerator briefly before serving.
Recipe tags
Salads and appetizersLevantNut freeEgg free
Notes and serving ideas
- How to make baba ghanoush
