Vegan Recipe: Smashed Chickpea Avocado Dip

Smashed Chickpea Avocado Dip

By Darshana Thacker

This is probably one of the fastest appetizers I have ever made. You can serve it with toasted pita bread or corn tortillas. I make wraps or sandwiches with any leftover dip. Spice it up with some hot sauce if you like. Ready in 10 minutes.

Ingredients, Makes 4 cups

8 (6-inch) pita breads, cut into quarters
1 (15-ounce) can organic chickpeas, drained and rinsed
1 avocado, peeled and pitted
2 roma tomatoes, finely chopped (about 2 cups)
4 stalks scallions, white and green parts, finely diced (about 1 cup)
½ cup finely chopped fresh cilantro
3?4 cloves garlic, minced (about 2 teaspoons)
1 jalapeño, deseeded and finely chopped (about 2 tablespoons)
¼ cup lime juice (from 2 to 3 limes)
Sea salt and freshly ground white pepper

For recipe instructions please visit Forks Over Knives:

Comments are closed.