Smashed Chickpea Avocado Dip

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

Add to meal planner

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.

Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Cooking Course

Learn to cook plant-based meals at home

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

Join the course