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Chickpea Avocado Spread with Bell Pepper Dippers Recipe

Name: Chickpea Avocado Spread with Bell Pepper Dippers
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 ripe avocado; 1 red bell pepper; 1 lemon; 2 x (15 oz) cans chickpeas; 1/4 teaspoon ground cumin; 1 tablespoon tahini; 2 tablespoons extra virgin olive oil; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1 small jalapeño pepper

Stashcook

This is a yummy spread made from chickpeas and avocado. It's green and creamy. You can dip red bell pepper slices in it. It's good for you and tastes fresh with lemon and a little spicy kick from a pepper.

Ingredients

1 ripe avocado

1 red bell pepper

1 lemon

2 x (15 oz) cans chickpeas

1/4 teaspoon ground cumin

1 tablespoon tahini

2 tablespoons extra virgin olive oil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

1 small jalapeño pepper

Method

Wash and dry the fresh produce.

Drain and rinse chickpeas in a colander. Using the back of a spoon, gently press on the chickpeas to remove excess liquid, then transfer to a medium bowl.

Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the chickpeas.

Juice the lemon into the bowl.

Quarter the jalapeño pepper lengthwise; seed and remove ribs with a spoon. Finely chop and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Add tahini, olive oil, cumin, garlic powder, onion powder, and salt to the bowl.

Use a fork or potato masher to mash the ingredients together until well combined but still slightly chunky.

Wash the red bell pepper and cut into strips suitable for dipping.

Serve the chickpea avocado spread with bell pepper strips on the side for dipping.

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