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
watch the video
print/save recipe

Please enter your email to continue.

Cancel

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.

(9)

10 Comments

Comments (10)

(4.89 from 9 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

D. C. Oyer2 months ago

I’m looking forward to learning more.

Heather3 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!

Shikta3 months ago

What if we need to use gas as no oven?

Barbara V5 months ago

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

Brooke4 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.

Mawi5 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!

bon5 months ago

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

Jennifer Daily5 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 bauer5 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

Crys6 months 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.

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course