Avocado Dip

A creamy and indulgent avocado dip that combines fresh ingredients for a delightful snack or appetizer, perfect for gatherings.

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Prep Time 10

Total Time 10

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: Mediterranean, Mexican

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 large avocado Ripe avocados lend a buttery richness to your dip.
1 can chickpeas, drained (~14oz / 420g) Adds a nutty flavor and creamy texture.
3 tbsp tahini (sesame paste) or yogurt Provides a unique depth, making the dip creamier.
2 - 3 tbsp fresh lemon or lime juice Adds a zesty kick.
1/4 cup coriander/cilantro leaves Fresh and aromatic.
2 - 3 tbsp extra virgin olive oil Enhances richness and provides healthy fats.
1 clove large garlic Infuses the dip with fragrant warmth.
to taste none salt and pepper For flavor balance.
1 - 2 tbsp water To adjust consistency if needed.
as needed none extra virgin olive oil, for drizzling To serve.
as needed none coriander/cilantro leaves, for garnish For freshness.
as needed none pine nuts, toasted Adds crunch, perfect for contrast.

Method

Preparation

Cut the avocado in half and remove the seed carefully. Scoop the flesh into a food processor.
Add the drained chickpeas, tahini (or yogurt), lemon or lime juice, fresh coriander, olive oil, and the garlic clove to the food processor. Start with a pinch of salt.
Blend the mixture until silky smooth, and scrape down the sides of the processor to incorporate all ingredients.
Taste the dip and adjust flavors with more lemon, salt, or water as needed, then blend until well combined.
Transfer the dip to a serving plate, creating swirls on top.
Drizzle extra virgin olive oil over the surface, and sprinkle toasted pine nuts and coriander leaves for garnish.

Notes

Store leftover dip in an airtight container in the fridge with plastic wrap pressed to prevent browning. Best enjoyed fresh but can last up to two days.