Creamy Cilantro-Lime Avocado Dip
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.
- Total Time10 minutes
- Yield12 servings 1x
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
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.
Nutrition Facts (serving size: 1/4 cup; yield: 2 3/4–3 cups): Calories: 68 kcal | Total Fat: 4.6 g (Saturated Fat: 0.7 g) | Total Carbs: 5.9 g (Fiber: 2.4 g, Net Carbs: 3.5 g) | Protein: 1.8 g | Sodium: 73 mg | Potassium: 81 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 10 minutes
- Category: Appetizer
- Cuisine: Mediterranean-Inspired
Nutrition
- Calories: 68