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.
Servings 12 (¼ cup each)
Calories 68kcal
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
Yield: ~2¾–3 cups
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.
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