Name: Smashed Chickpea Avocado Dip
Total time: 10 min
Ingredients: 8 (6-inch) pita breads, cut into quarters; 1 (15-ounce) can chickpeas, drained and rinsed; 1 avocado, peeled and pitted; 2 roma tomatoes, finely chopped (about 2 cups); 4 stalks scallions, white and green parts, finely diced (about 1 cup); ½ cup finely chopped fresh cilantro; 3−4 cloves garlic, minced (about 2 teaspoons); 1 jalapeño, deseeded and finely chopped (about 2 tablespoons); ¼ cup lime juice (from 2 to 3 limes); Sea salt and freshly ground white pepper

Ready In: 10 minutes
Makes 4 cups
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This is probably one of the fastest appetizers I have ever made. You can serve it with toasted pita bread or corn tortillas. I make wraps or sandwiches with any leftover dip. Spice it up with some hot sauce if you like.

By Darshana Thacker, Feb 1, 2016

Ingredients

8 (6-inch) pita breads, cut into quarters
1 (15-ounce) can chickpeas, drained and rinsed
1 avocado, peeled and pitted
2 roma tomatoes, finely chopped (about 2 cups)
4 stalks scallions, white and green parts, finely diced (about 1 cup)
½ cup finely chopped fresh cilantro
3−4 cloves garlic, minced (about 2 teaspoons)
1 jalapeño, deseeded and finely chopped (about 2 tablespoons)
¼ cup lime juice (from 2 to 3 limes)
Sea salt and freshly ground white pepper

Instructions

Preheat the oven to 350°F. Line a baking tray with parchment paper and set aside.
Place the chickpeas and avocado in a mixing bowl, and coarsely mash them with the back of a spoon or a potato masher. Be sure to leave them coarse.
Add the tomatoes, scallions, cilantro, garlic, jalapeño, lime juice, and salt and pepper to taste.
Mix well and adjust the seasoning. Keep refrigerated until ready to serve.
Place the sliced pita bread on the baking tray, and bake for 7-10 minutes or until crispy, turning halfway.
Serve the warm bread with the dip. Store the dip in an airtight container in the refrigerator for up to 2 days. You can also store the toasted pita in an airtight container for up to a week.

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12 Comments

Comments (12)

(4.91 from 11 votes)

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Marie D2 months ago

Cannot wait to try this recipe! My stomach doesn’t tolerate fresh tomatoes so I will be using some of my live fermented sauerkraut chopped up in place of the tomatoes… as someone else mentioned this is very very customizable and can be on the table frequently

Corissa3 months ago

I love this dip so much. It’s great in a sandwich.

D. C. Oyer9 months ago

I’m looking forward to learning more.

Heather10 months ago

I just made this recipe this morning. I had to make some substitutions based on what I had on hand: Mild green chilis (1:1) for the jalapeno; cilantro paste instead of fresh; 1 juicy lime made enough juice; and green onions for the scallions. I love this recipe! It’s great as a dip, but I’m going to use it as a tuna fish substitute too. THANK YOU!

Shikta10 months ago

What if we need to use gas as no oven?

Barbara V12 months ago

Delicious! Did not last long on the table! Thank you.

Brooke11 months ago

I make this several times weekly. This is very customizable, but it’s perfect as written. If I make a sandwich, I’ll add cabbage, or picked onions, carrot shreds and lettuce. I’ve brought this to a gathering and it was devoured. Love. This.

Mawi12 months ago

Excellent and easy to make. I put whole wheat pita into toaster oven just long enough to warm them. It’s easier and faster than heating up your oven. Also used parsley instead of cilantro. Cilantro smells like stink bugs!

bon12 months ago

Excellent combination of two of my favorite foods – a must try!

Jennifer Daily12 months ago

This was so delicious! I had to add green chili because i didn’t have jalapeño and I only had one avocado so I’m sure it changed the flavor profile but we sure enjoyed it!

Cat bauer12 months ago

I love your recipes. I have one of your books and the app. I wish you stated the nutritional values per serving in all your recipes

Crys1 year ago

It tasted pretty good. Took much longer than 10 minutes to prepare though, but maybe that’s just me. I followed pretty closely to the recipe as much as I could just using things I already had in the house such as dried cilantro versus fresh. I didn’t care for the just mashed garbanzo Bean taste or Texture but I added an extra avocado and left it more chunky instead of mashed and that helped. I served it with corn tortilla chips instead of bread. Overall it was still a tasty but healthy snack that I can give my family.

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