• 1 can chickpeas, drained and rinsed• 2 avocados, peeled and pitted• Juice from 2 limes• 3 tbsp olive oil• 2 tbsp tahini• 2 cloves garlic, peeled• ¾ tsp salt• ¼ tsp black pepper• 1 small handful fresh coriander (cilantro), roughly chopped, for garnish (optional)• ½ tsp crushed red pepper flakes, for garnish (optional) • Tortilla chips, crackers, pitta triangles, or veggies, for serving (gluten-free if preferred)
1 Add the chickpeas, avocados, lime juice, oil, tahini, garlic, salt, and pepper to a food processor and blend until completely smooth and creamy, stopping to scrape the sides as needed.
2 Scoop the dip into a bowl and garnish with cilantro and red pepper flakes, if desired. Serve with your favourite dipper – tortilla chips, crackers, pitta triangles, and veggies all work…
