This Levantine dip of cooked, mashed chickpeas is one of our favorite healthy snacks, but also is a delight spread in sandwiches or dolloped onto salads.
{ Makes one bowl }
- 1 (15 ounce) can no-salt-added chickpeas
- 1 ripe avocado, halved and pitted
- ¼ cup tahini
- ¼ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 1 clove garlic
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ cup fresh cilantro leaves, chopped
Drain chickpeas, reserving 2 tablespoons of the liquid, and transfer to the bowl of a food processor.
Blend until smooth. Add the avocado, tahini, lemon juice, garlic, olive oil and cumin. Season with salt and blend until smooth.
Spoon mixture into serving bowl and garnish with a drizzle of olive oil and a handful of seeds and cilantro.
Serve with toasted pita bread or crudités.
Mix it up: You can substitute the chickpeas for your choice of tinned pulses (cannellini or butter beans work very well), and blitz in leftover cooked veggies (carrots, beets, peppers).
See what you have to hand in the kitchen and get creative.
