Avocado Dip
User Reviews
5
Avocado Dip
Description
The dip combines avocado flesh with canned chickpeas, tahini (or yogurt as a substitute), fresh lemon juice, coriander leaves, olive oil, garlic, salt, and pepper. These ingredients are blended in a food processor until smooth, with water added as needed to adjust thickness.
The garlic, lemon, and coriander complement the creamy avocado and the mild earthiness of chickpeas and tahini, resulting in a balanced flavor profile. Garnishes such as toasted pine nuts and a drizzle of olive oil enhance texture and presentation. The dip holds its color with a storage trick of covering a smooth surface with a layer of water in an airtight container, preserving its green freshness for up to three days.
Variations include substituting yogurt for tahini to reduce hummus characteristics or adjusting chickpea quantity for desired texture and flavor. Adding jalapeño or cayenne introduces heat, while canned green chillies offer smoky notes.
Ingredients
- 1 avocado large, 300g/10oz whole or 2 medium
- 1 chickpeas canned, drained, ~14oz / 420g
- 3 tbsp tahini sesame paste or yoghurt
- 2 - 3 tbsp lemon juice or lime juice, fresh
- 1/4 cup Coriander leaves aka cilantro leaves, packed, some stems ok
- 2 - 3 tbsp extra virgin olive oil
- 1 garlic large clove
- salt to taste
- black pepper to taste
- 1 - 2 tbsp water as required
Garnishes (optional):
- extra virgin olive oil
- Coriander leaves aka cilantro leaves
- pine nuts , toasted (hummus-style!)
Instructions
- Cut avocado in half, remove seed. Use spoon to scoop flesh into food processor. Add remaining ingredients. Start with just a pinch of salt because canned chick peas vary in saltiness. Whizz until smooth, scraping down sides as required.
- Adjust: sour with lemon, salt, pepper, and dip consistency with water. Whizz again.
- Dollop onto plate. Use spoon to make swirls on top. Drizzle over olive oil, sprinkle to pine nuts, garnish with coriander. Serve with chips, crackers or pita bread, see notes for most amazing stay-green storage tip!
Notes
- To keep the dip green longer, store in an airtight container with a thin water layer covering the surface; it stays fresh for about 3 days.
- Use yogurt instead of tahini to make the dip less hummus-like; adjust chickpea amount to modify texture.
- Add jalapeño or cayenne for spiciness, or canned green chilies for smokiness if desired.
User Reviews
Overall Rating
5
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