This Creamy Roasted Chickpea Avocado Dip is a fantastic, healthy, and incredibly flavorful alternative to traditional dips! It combines the creaminess of avocado with the earthy depth of roasted chickpeas, all blended together with garlic, lime, cilantro, and spices. I absolutely love the texture of this Roasted Chickpea Avocado Dip – the roasted chickpeas give it more substance than plain guacamole, and the flavors are so vibrant! It’s perfect as a healthy snack, an appetizer for gatherings, or even a spread for sandwiches, and it feels wonderfully fresh for spring, especially now on April 15, 2025!
Why You’ll Love This Roasted Chickpea Avocado Dip
- Healthy and Nutritious: Packed with healthy fats from avocado, protein and fiber from chickpeas, and fresh herbs.
- Creamy and Flavorful: Roasting the chickpeas adds depth, while avocado, lime, garlic, and cilantro create a vibrant taste.
- Easy to Make: Simple steps involving roasting the chickpeas and blending the dip.
- Vegan & Gluten-Free: Naturally fits these dietary patterns.
- Versatile: Great as a dip, spread, or topping.
Ingredients for Roasted Chickpea Avocado Dip
Here’s what you’ll need to make this healthy and flavorful dip. The full list with measurements is in the recipe card below.
Roasted Chickpeas
- Boiled chickpeas (or canned, drained & rinsed) (Beans)
- Olive oil (Oil)
- Salt (Seasoning)
- Ground cumin (Spice)
- Chili Powder (Implied by instructions, adding here)
Dip Base
- Avocado, halved (Fruit)
- Garlic clove (Aromatic)
- Olive oil (Oil)
- Lime juice (Acid)
- Fresh cilantro (Herb)
- Cayenne pepper flakes (optional) (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the flavor profile of this Roasted Chickpea Avocado Dip, but here are some tasty variations:
- Add Tahini: Blend in a tablespoon or two of tahini for a hummus-avocado fusion.
- Different Spices: Add smoked paprika, coriander, or onion powder to the chickpeas before roasting.
- Make it Spicy: Add a chopped jalapeño (seeds removed for less heat) to the blender along with the avocado.
- Add Yogurt: Blend in a couple of tablespoons of plain Greek or dairy-free yogurt for extra creaminess.
- Different Herbs: Use parsley or mint instead of cilantro.
How to Make Roasted Chickpea Avocado Dip
Let me show you how easy it is to make this delicious Roasted Chickpea Avocado Dip:
Roast the Chickpeas
- First, I preheat my oven to 400°F (200°C).
- I make sure my boiled (or canned) chickpeas are drained and rinsed. Then, using a kitchen towel or paper towels, I pat them completely dry. This step is crucial for getting them crispy!
- I line a rimmed baking sheet with parchment paper and arrange the dry chickpeas on it in a single layer.
- I roast the chickpeas in the preheated oven for 15 minutes.
- I carefully take the baking sheet out of the oven (but leave the oven on for now).
- I drizzle 2 tablespoons of olive oil over the hot chickpeas directly on the baking sheet.
- Using my hands or a spatula, I mix them around so they are all evenly coated in oil.
- I sprinkle the salt, chili powder (mentioned in step 3 instructions), and cumin over the oiled chickpeas. I toss them again to ensure they are all evenly coated with the spices.
- I place the seasoned chickpeas back in the oven and roast for another 15 minutes, until they are slightly crispy and golden. I reserve some of these roasted chickpeas for garnish later!
Blend the Dip
- Once the chickpeas are done roasting, I let them cool slightly.
- In the meantime, I add the avocado halves, garlic clove, cilantro, lime juice, and ¼ cup olive oil to a blender or food processor.
- I add most of the roasted chickpeas to the blender (remembering to save some for garnish).
- I pulse or blend the mixture until it’s smooth and creamy. If the dip seems too thick, I add a little more olive oil, one teaspoon at a time, until it reaches my desired consistency.
Garnish and Serve
- I transfer the Roasted Chickpea Avocado Dip to a serving bowl.
- I sprinkle the top with cayenne pepper flakes (if using for a little heat).
- I top with the reserved roasted chickpeas.
- Finally, I add a drizzle of olive oil over the top.
- Serve!
Tips and Tricks for the BEST Avocado Dip
Here are my secrets for making this Roasted Chickpea Avocado Dip truly exceptional:
- Dry Chickpeas Thoroughly: Patting the chickpeas completely dry before roasting is key to achieving a crispy texture.
- Roast Until Slightly Crisp: Roasting adds depth of flavor and a nice textural element, even when blended. Don’t under-roast!
- Use Ripe Avocados: Choose avocados that yield slightly to gentle pressure for the creamiest dip.
- Fresh Lime Juice: Fresh lime juice provides the best bright, tangy flavor to balance the richness.
- Adjust Consistency: Add olive oil slowly while blending until you reach your preferred dip consistency.
How to Serve
This Roasted Chickpea Avocado Dip is incredibly versatile! Serve it as:
- A Dip: Perfect with pita bread, tortilla chips, crackers, or fresh vegetable sticks (carrots, celery, bell peppers).
- A Spread: Delicious spread on toast, sandwiches, or wraps.
- A Topping: A flavorful topping for grilled chicken, fish, or grain bowls.
- Part of a Mezze Platter: A healthy and flavorful addition alongside hummus, olives, and feta.
Serve chilled or at room temperature.
Make Ahead and Storage
While the dip is best enjoyed fresh due to the avocado, you can roast the chickpeas up to 2 days ahead and store them in an airtight container at room temperature once completely cool. Store leftover Roasted Chickpea Avocado Dip in an airtight container with plastic wrap pressed directly onto the surface of the dip (to minimize browning) in the refrigerator for up to 1-2 days. The lime juice helps preserve the color, but some browning may still occur.
FAQs about Roasted Chickpea Avocado Dip
- Can I use canned chickpeas?
- Yes, absolutely! Just make sure to drain and rinse them very well, and then pat them completely dry before roasting.
- Is this dip spicy?
- The spice level depends on whether you add the optional cayenne pepper flakes. As written without them, it’s flavorful but not spicy. Add cayenne or even blend in a small piece of jalapeño for heat.
- How do I keep the avocado dip from turning brown?
- The lime juice helps significantly! Pressing plastic wrap directly onto the surface of the dip before storing also minimizes exposure to air, which causes browning. It’s still best enjoyed within 1-2 days.
Enjoy this healthy, creamy, flavorful, and easy-to-make Roasted Chickpea Avocado Dip! It’s a fantastic addition to any snack spread or meal.
Print
Roasted Chickpea Avocado Dip
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Appetizer, Dip, Snack, Vegan, Gluten-Free
- Cuisine: Mediterranean-Inspired, American
Description
This Roasted Chickpea Avocado Dip is a creamy, flavorful, and healthy alternative to traditional dips. Spiced roasted chickpeas are blended with avocado, garlic, lime juice, and cilantro for a vibrant and satisfying dip.
Ingredients
For the Roasted Chickpeas:
- 2 cups cooked chickpeas (canned or cooked from dry), rinsed and thoroughly dried
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon ground cumin
For the Avocado Dip:
- 1 ripe avocado, halved and pitted
- 1 clove garlic
- 1/4 cup olive oil (plus more if needed)
- Juice of 1 lime
- Handful of fresh cilantro leaves
- Cayenne pepper flakes (optional, for garnish or mixing in)
Instructions
- Preheat Oven and Prepare Chickpeas: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Rinse the chickpeas and pat them completely dry with a kitchen towel or paper towels. Drying is crucial for crispiness. Arrange the dried chickpeas on the prepared baking sheet.
- Roast Chickpeas (First Stage): Roast the chickpeas in the preheated oven for 15 minutes.
- Season and Roast Chickpeas (Second Stage): Remove the baking sheet from the oven. Drizzle the 2 tablespoons of olive oil over the chickpeas. Sprinkle with salt and ground cumin. Toss well directly on the baking sheet until the chickpeas are evenly coated. Spread them back into a single layer. Return the baking sheet to the oven and roast for another 15 minutes, or until slightly crispy and golden.
- Reserve Some Chickpeas: Remove the roasted chickpeas from the oven. Set aside about 1/4 cup of the roasted chickpeas for garnish later.
- Make the Dip: In a blender or food processor, combine the remaining roasted chickpeas (not the reserved ones), the avocado halves, garlic clove, 1/4 cup olive oil, lime juice, and fresh cilantro.
- Blend: Pulse or blend the mixture until smooth and creamy. If the dip is too thick, add more olive oil, 1 teaspoon at a time, until it reaches your desired consistency.
- Serve: Transfer the avocado dip to a serving bowl. Garnish with the reserved roasted chickpeas, a sprinkle of cayenne pepper flakes (if using), and an extra drizzle of olive oil, if desired. Serve with pita chips, crackers, or vegetable sticks.
Notes
- Chickpeas: Canned chickpeas work well, just be sure to rinse and dry them thoroughly. Drying is key for roasting.
- Roasting Spice: The ingredients list cumin for roasting, while the original instructions mentioned chili. Cumin is used here based on the ingredient list; feel free to add chili powder or paprika to the chickpeas along with the cumin if you like.
- Dip Consistency: Adjust the amount of olive oil added during blending to achieve your desired dip thickness.
- Storage: Store leftover dip in an airtight container with plastic wrap pressed directly onto the surface (to prevent browning) in the refrigerator for up to 2-3 days. The roasted chickpea garnish is best added just before serving.