Description
A delightful duo of creamy chickpea dip and vibrant avocado spread, perfect for any gathering.
Ingredients
Scale
- 2 cups cooked chickpeas (about 1 can drained or 328 g cooked)
- 1/3 cup tahini (≈ 80 g)
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, peeled
- 2 tablespoons extra-virgin olive oil (plus extra to finish)
- 1/2 teaspoon fine sea salt (adjust to taste)
- Freshly ground black pepper, to taste
- Optional: 1/2 teaspoon ground cumin or smoked paprika
- 2 ripe avocados
- 1 tablespoon fresh lime juice (or lemon)
- 2 tablespoons chopped fresh cilantro or parsley
- 1/4 teaspoon cumin (optional)
- Salt and black pepper, to taste
- Optional: pinch of cayenne or smoked paprika
- 1 medium cucumber, sliced into rounds
- 2 bell peppers (assorted colors), sliced into strips
- 3 carrots, peeled and cut into sticks
- Tortilla chips or pita wedges (optional)
- Fresh herbs and olive oil for finishing
Instructions
- In a food processor, blend chickpeas, tahini, lemon juice, garlic, and olive oil until smooth. Adjust seasoning with salt and pepper.
- Serve this chickpea dip with sliced cucumbers, bell peppers, and carrots.
- For the avocado herb spread, mash avocados and mix in fresh herbs, lime juice, and spices.
- Serve with tortilla chips or as a spread on bread.
- Enjoy at your brunch or summer party!
Notes
For extra creaminess, consider removing chickpea skins before blending. Store dips in airtight containers for best freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg