Description
Creamy avocado and basil dip, a vibrant twist on classic hummus. Perfect with chips or crudités!
Ingredients
Units
Scale
- 1 15 oz (425 g) can chickpeas, drained
- 3 ripe avocados (pitted and peeled)
- 0.5 cups (118 ml) fresh basil (oregano and/or thyme + more for garnish)
- 1 medium lemon (zest and juice)
- 2-3 cloves garlic (peeled)
- 0.5 tsp coarse salt + more to taste
- 0.25 tsp ground black pepper
- ⅓ cup olive oil + more for garnish
- Pinch red pepper flakes (for garnish)
- Bagel chips (pita, crackers or crudités, for serving)
Instructions
- Place chickpeas, avocados, herbs, lemon, garlic salt, pepper, and olive oil in the bowl of a food processor.
- Puree until very smooth and fluffy, scraping the sides down with a spatula as needed.
- Taste and adjust seasoning.
- Serve the avocado dip with an extra drizzle of olive oil and a pinch of red pepper flakes.
- Garnish with herbs, if desired.
- Serve with bagel chips, pita, crackers, or crudités.
Notes
- For a smoother dip, remove the chickpea skins before processing. This is optional but yields a creamier texture.
- To prevent browning, squeeze fresh lemon juice over the avocados immediately after pitting and peeling.
- Store leftover dip in an airtight container in the refrigerator for up to 2 days. Add a thin layer of olive oil on top to prevent oxidation.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 20
- Fiber: 10
- Protein: 5