Ingredients
– 1 to 2 garlic cloves
– 1 15-ounce (425 grams) can of drained chickpeas
– 2 medium ripe avocados, roughly chopped
– 2 tablespoons of Greek yogurt
– 3 tablespoons of tahini
– 1 teaspoon of cumin
– 1/2 teaspoon of cayenne pepper (adjust to taste)
– Salt to taste
– Juice of half a lime (or more to taste)
Instructions
1-Gather and rinse the chickpeas, then chop the avocados.
2-Add all ingredients to the food processor and blend.
3-Adjust consistency and taste as needed.
4-Transfer, cover, and chill before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 For an extra creamy texture, boil canned chickpeas in their juice for 15-20 minutes and peel them before blending.
🍋 To prevent browning, add additional lime juice and keep the dip covered tightly.
🌿 Use ripe avocados for the best flavor and smoothest texture.
- Prep Time: 10 minutes
- Chill Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan (if yogurt is omitted or substituted)
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70 kcal per serving
- Sugar: 1g per serving
- Sodium: 110mg per serving
- Fat: 5g per serving
- Saturated Fat: 0.5g per serving
- Unsaturated Fat: 3.5g per serving
- Trans Fat: 0g
- Carbohydrates: 6g per serving
- Fiber: 3g per serving
- Protein: 2g per serving
- Cholesterol: 0mg