Avocado Chickpea Dip (gluten-free)
A girlfriend introduced me to her amazing vegan chickpea dip when I was visiting her in North Carolina last year. Since then, I’ve been making a batch of it every week. It’s now our family’s go-to healthy snack! We love to spread it on sandwiches and dip all kinds of raw veggies and crackers into its protein-packed, flavorful goodness.
The best part is that it’s incredibly simple to make. It’s not quite hummus since it doesn’t include tahini and while I love hummus, I do enjoy the occasional departure since almost anytime you tell someone you’re vegan they offer you hummus. ; )
This time around I decided to jazz up my chickpea dip with the addition of avocado, toasted sunflower kernels and a touch of olive oil. It made for a gorgeous, sophisticated snack on a sunny Sunday afternoon.
Keep in mind that with the avocado, this dip doesn’t keep well as it will discolor. It will still taste great and pose no harm to you whatsoever, but the color can be slightly unappetizing to some. So prepare it right before you plan to serve it and make sure to scrape the entire bowl clean!
Here’s what you’ll need:
- one 15-oz can of chickpeas, drained
- 1/3 cup vegan mayonnaise (I used Just Mayo brand)
- 1 tbsp nutritional yeast flakes
- 1/2 tsp garlic powder
- pinch of black pepper
- 1/4 tsp salt
- one small avocado
- a drizzle of extra virgin olive oil
- 1/2 tbsp sunflower kernels
- a dash of ground cayenne pepper
In a small skillet, toast your sunflower kernels over dry heat until they’re golden.
Next, in a food processor, combine the drained chickpeas, mayonnaise, nutritional yeast, garlic powder, pepper, salt, and avocado.
Spoon the dip into a serving dish and sprinkle with the toasted sunflower kernels. Drizzle some olive oil on top and finish with a dash of cayenne pepper.
Serve immediately with crackers or raw vegetables. Enjoy!