Smashed Chickpea Avocado Dip
forksoverknives.com
forksoverknives.com
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Ingredients

  • 8 (6-inch) pita breads, cut into quarters
  • 11 (15-ounce) can chickpeas, drained and rinsed
  • 11 avocado, peeled and pitted
  • 12 roma tomatoes, finely chopped (about 2 cups)
  • 14 stalks scallions, white and green parts, finely diced (about 1 cup)
  • 1½ cup finely chopped fresh cilantro
  • 13 −4 cloves garlic, minced (about 2 teaspoons)
  • 11 jalapeño, deseeded and finely chopped (about 2 tablespoons)
  • 1¼ cup lime juice (from 2 to 3 limes)
  • 1 Sea salt and freshly ground white pepper

Instructions

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