Description

Skip the store-bought dips! This vibrant, creamy avocado and chickpea blend comes together in minutes for the perfect healthy snack with a zesty, modern twist.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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

Storage: 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.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 68