Foto: Half Baked HarvestIngredients
8 servings
- 1/2 cup canned chickpeas, drained and liquid reserved
- 1 clove garlic
- 2 ripe avocados
- 1/4 cup tahini
- juice from 1/2 a lemon
- juice from 1/2 a lime
- 1 cup mixed herbs ((I use half basil, half cilantro))
- 1 teaspoon cumin
- kosher salt
- olive oil, for drizzling
- Kettle Brand Potato Chips, for scooping
Steps
1. To the bowl of a food processor, add the garlic and chickpeas and puree until smooth. Add the avocado, tahini, lemon juice, lime juice, herbs, cumin and a large pinch of salt. Puree until smooth. With the machine running, stream in 1 tablespoon chickpea liquid a time until the dip has reached a creamy consistency, you will only need 2-3 tablespoons. Taste and adjust salt + lemon/lime as needed.3. Spoon into a bowl and drizzle with olive oil. Serve with Kettle Chips for scooping. Enjoy!
Nutrition Facts
Macronutrients
Calories309
Source: Half Baked Harvest
Loading comments...