Smashed Chickpea Avocado Dip
Serve it with toasted pita bread or corn tortillas. Make wraps or sandwiches with any leftover dip. Spice it up with some hot sauce if you like.
Ingredients
- 8 6-inch pita breads, cut into quarters
- 1 15-ounce can chickpeas, drained and rinsed
- 1 avocado peeled and pitted
- 2 roma tomatoes finely chopped (about 2 cups)
- 4 stalks scallions/green onions 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), optional
- ¼ cup lime juice from 2 to 3 limes
- Sea salt and freshly ground white pepper
Instructions
- Preheat the oven to 350°F. Line a baking tray with parchment paper and set aside.
- Place the chickpeas and avocado in a mixing bowl, and coarsely mash them with the back of a spoon or a potato masher. Be sure to leave them coarse.
- Add the tomatoes, scallions, cilantro, garlic, jalapeño, lime juice, and salt and pepper to taste. Mix well and adjust the seasoning. Keep refrigerated until ready to serve.
- Place the sliced pita bread on the baking tray, and bake for 20 minutes or until crispy.
- Serve the warm bread with the dip.
Notes
Store the dip in an airtight container in the refrigerator for up to 2 days. You can also store the toasted pita in an airtight container for up to a week.
From Forks Over Knives/Darshana Thacker