I used to face a serious snack-time dilemma.
I’d crave the rich, satisfying texture of a classic avocado dip, but I also wanted something with a little more substance—something that would actually keep me full between meetings.
Store-bought dips just weren’t cutting it. So, I started experimenting in my research kitchen. What if I combined the best parts of hummus (protein-packed chickpeas, creamy tahini) with the best parts of guacamole (fresh avocado, zesty lime, cilantro)?
The result is this Cilantro Lime Avocado Dip. It’s the one dip that truly does it all, and it’s ready in about 10 minutes.
Why This Is My Go-To “Do-It-All” Dip
This isn’t just another avocado dip. It’s a true hybrid that has become a staple in my house because it’s so incredibly versatile.
- Incredibly Creamy: We’re talking ultra-smooth. The combination of avocado, tahini, and a little ‘secret ingredient’ (the aquafaba!) creates a silky texture that’s amazing.
- Packed with Fresh Flavor: The bright “pop” from the fresh lime juice and cilantro cuts through the richness perfectly. It’s zesty and refreshing.
- Genuinely Satisfying: Thanks to the chickpeas, this dip has real staying power. It’s a snack that feels substantial and nourishing.
It’s a perfect example of how I love to eat—taking simple, fresh ingredients inspired by Mediterranean principles (think healthy fats, fiber, and herbs) and turning them into something you actually look forward to eating.
This is the Creamy Avocado Dip Recipe I make for everything from an afternoon snack with veggie sticks to a crowd-pleasing appetizer for a barbecue.
How to Make This Creamy Avocado Dip
You don’t need any special skills for this, just a good food processor or blender. The whole process is fast.
Here’s the deal:
- Build the Base: First, you’ll add the drained chickpeas, tahini, salt, and coriander to the processor. Pulse this mixture until it forms a thick, crumbly paste. This step is key to getting a smooth finish.
- Add the Fresh Stuff: Next, add your avocado, fresh cilantro (stems and all!), and the lime juice.
- Stream and Smooth: With the machine running, stream in the olive oil. Then, add the reserved aquafaba (the chickpea liquid) just one tablespoon at a time. This is the magic trick for that silky, whipped texture. Stop when it looks perfect to you.
That’s it. Just taste it, add an extra pinch of salt if it needs it, and scrape it into a bowl.
Creamy Cilantro-Lime Avocado Dip
Equipment
- High-speed blender or 8-cup food processor
- Silicone Spatula
- Serving bowl
Ingredients
For the Dip
- 1 can (15 oz / 425 g) low-sodium chickpeas, rinsed and drained, reserving ¼ cup aquafaba
- 1 ½ tablespoons tahini
- ¼ teaspoon fine sea salt plus more to taste
- ½ teaspoon ground coriander
- 1 large ripe avocado about 7 oz / 200 g, pitted and scooped
- ⅓ cup packed fresh cilantro leaves and tender stems
- 2 tablespoons fresh lime juice from about 1 lime
- 2 teaspoons extra-virgin olive oil
For Serving (Optional)
- 1 tablespoon toasted pepitas shelled pumpkin seeds
- Pinch of red pepper flakes
- A final drizzle of extra-virgin olive oil
Instructions
- Build the Base : In the bowl of your food processor or blender, combine the drained chickpeas, tahini, ¼ teaspoon of sea salt, and ground coriander. Secure the lid.
- Create a Paste : Process the chickpea mixture for about 60 seconds. It will look crumbly and form a thick, coarse paste. Scrape down the sides of the bowl with a spatula.
- Add Fresh Elements : Add the scooped avocado flesh, fresh cilantro, and lime juice to the processor with the chickpea paste.
- Begin Emulsification : Process again for 1–2 minutes until the mixture starts to become noticeably smoother. While the machine is running, slowly stream in the 2 teaspoons of olive oil.
- Adjust Consistency : With the processor still on, add the reserved aquafaba one tablespoon at a time until you achieve a silky, scoopable texture. You may not need all of it. Let the machine run for a final minute for an ultra-creamy result.
- Taste & Balance: Stop the processor, taste, and adjust with a pinch more salt and/or extra lime juice to brighten.
- Plate and Garnish : Transfer the dip to a serving bowl. Use the back of a spoon to create an elegant swirl on top. Drizzle with a little more olive oil and scatter the toasted pepitas and red pepper flakes over the surface before serving.
Notes
To minimize browning from the avocado, press a piece of plastic wrap directly onto the surface of the dip before sealing it in an airtight container. Refrigerate for up to 36 hours. Ingredient Swaps:
If you're out of limes, fresh lemon juice works well. For a different flavor profile, swap the cilantro for fresh parsley and the ground coriander for smoked paprika. Troubleshooting:
If your dip is too thick, add more aquafaba or cold water by the teaspoon. If it's too thin, you can blend in a few more chickpeas or another ½ an avocado to thicken it.
Nutrition Facts
Serving Size: about ¼ cup- Calories: 68 kcal
- Total Fat: 4.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 5.9 g
- Fiber: 2.4 g
- Net Carbs: 3.5 g
- Protein: 1.8 g
- Sodium: 73 mg
- Potassium: 81 mg
A Few of My Favorite Tips and Variations
- How to Store It: Avocado turns brown when it hits the air. The best way to store this dip is to press a piece of plastic wrap directly onto the surface before you put the lid on. It’ll keep in the fridge for about 36 hours.
- Get the Garnish Right: Don’t skip the garnish! A final drizzle of good olive oil, a sprinkle of toasted pepitas (pumpkin seeds), and a pinch of red pepper flakes add texture and a professional finish.
- Swap Your Herbs: If you’re not a cilantro fan, no problem. Fresh parsley or even dill would work beautifully here.
- No Limes? Fresh lemon juice works as a perfect 1-to-1 substitute.
Your Quick Questions, Answered
What do you serve with this Mediterranean Avocado Dip?
Honestly, everything! It’s fantastic with whole-grain pita bread, crunchy tortilla chips, or a big platter of fresh-cut vegetables like cucumbers, bell peppers, and carrots.
Can I make this without tahini?
You can, but you’ll lose that nutty, savory depth. If you have a sesame allergy, I’d recommend using a smooth, unsweetened almond butter or cashew butter as a substitute. The flavor will be different, but still delicious.
Is this the same as guacamole?
Nope! Think of it as a cousin to guacamole. It’s a Cilantro Lime Avocado Dip, but the addition of chickpeas and tahini makes it much creamier, smoother, and more satisfying, similar to hummus.
I hope this dip becomes a new favorite for you, too. It’s a simple, delicious way to make snack time feel a little more special. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
