10 Minute Garden Herb Avocado Dip
Try this 10 Minute Garden Herb Avocado Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- kosher salt
- 1 clove garlic
- 1 teaspoon cumin
- 1/4 cup tahini
- 2 ripe avocados
- olive oil for drizzling
- juice from 1/2 a lemon
- juice from 1/2 a lime
- 1 can chickpeas drained and liquid reserved
- 1 cup mixed herbs ((i use half basil half cilantro))
- kettle brand potato chips for scooping
- Carbohydrate 147.297577604398 g
- Cholesterol 0 mg
- Fat 96.2958034773676 g
- Fiber 51.5339350005793 g
- Protein 39.8838259103726 g
- Saturated Fat 13.5862740626888 g
- Serving Size 1 1 recipe (917g)
- Sodium 1522.62131109333 mg
- Sugar 95.7636426038184 g
- Trans Fat 6.24116725977456 g
- Calories 1524 calories
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!
