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
Scale
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.