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Servings: approx. 10 servings

Total Time: 10 minutes

  • 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 2 medium avocados
  • 3 Tbsp olive oil
  • 1 1/2 Tbsp tahini (sesame paste)
  • 3 Tbsp fresh lime juice
  • 1 garlic clove
  • to taste salt and pepper
  • 1/8 tsp cumin
  • optional cilantro & red pepper flakes

Directions

Pulse beans, olive oil, tahini lime juice and garlic in a food processor until smooth, about 2 minutes.

Season with salt and pepper to taste.

Add cumin and avocados and mix until smooth and creamy, about 1 minute longer.

If desired, serve with a drizzle of olive oil on top, cilantro, or red pepper blakes.

Serve with whole grain pita chips or tortilla chips.

Nutrition

Nutrition information: 100 calories; 7 g fat; 1 g saturated fat; 0 g trans fat; 0 mg cholesterol; 65 mg sodium; 8 g carbohydrate; 2 g fiber; 1 g sugar; 3 g protein

Recipe courtesy of Avocados from Mexico

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