Smashed Chickpea & Avocado Dip

Smashed Chickpea & Avocado Dip
Prep time: 
Total time: 
Serves: 4 cups
  • 8 6-inch pita breads
  • sea salt
  • freshly ground black pepper
  • 1 15oz can chickpeas
  • 1 avocado
  • 2 roma tomatoes
  • 4 stalks scallions
  • ½ cup fresh cilantro
  • 3-4 cloves garlic
  • 1 jalapeño pepper
  • ¼ cup lime juice
  1. Preheat the oven to 350°F. Line a baking tray with parchment paper and set aside.
  2. Place the chickpeas and avocado in a mixing bowl, and coarsely mash them with the back of a spoon or a potato masher. Be sure to leave them coarse.
  3. Add the tomatoes, scallions, cilantro, garlic, jalapeño, lime juice, and salt and pepper to taste.
  4. Mix well and adjust the seasoning. Keep refrigerated until ready to serve.
  5. Place the sliced pita bread on the baking tray, and bake for 20 minutes or until crispy.
  6. Serve the warm bread with the dip. Store the dip in an airtight container in the refrigerator for up to 2 days. You can also store the toasted pita in an airtight container for up to a week.


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