Chickpea Guacamole
"Serve this dip with tortilla chips, pita, crackers, or fresh vegetables. It doesn't last very long, so eat it soon after preparing."
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 1 tablespoon fresh lemon juice
- 1 garlic clove, crushed
- 1 medium onion, chopped
- 1 medium tomatoes, chopped
- 4 scallions, thinly sliced
- 1⁄2 small avocado, peeled and chopped
- 1 tablespoon green chili, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
directions
- Place the chickpeas in a food processor or blender. Add the lemon juice and garlic, and process briefly, until the chickpeas are slightly chopped.
- Add the onion and avocado, and process again until the mixture is chunky.
- Place the mixture in a bowl and add the remaining ingredients. Mix well.
- Cover and chill before serving.
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Reviews
-
This made a nice dip! I used peppercorn ranch sun chips and enjoyed this for a nice brunch. Thanks! Made for the Bargain Basement game.
RECIPE SUBMITTED BY
I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make.
I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.
I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.
