Whipped Avocado White Bean Dip
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1 (15 oz.) can chickpeas, drained
3 ripe avocados, pitted and peeled
1/2 cup fresh basil, oregano and/or thyme + more for garnish
Zest and juice of 1 medium lemon
2-3 cloves garlic, peeled
1/2 tsp coarse salt + more to taste
1/4 tsp ground black pepper
1/3 cup olive oil + more for garnish
Pinch red pepper flakes, for garnish
Bagel chips, pita, crackers or crudités, for serving
Place chickpeas, avocados, herbs, lemon, garlic salt, pepper and olive oil in the bowl of a food processor. Puree until very smooth and fluffy, scraping the sides down with a spatula as needed. Taste and adjust seasoning, if necessary.
Serve the avocado dip with an extra drizzle of olive oil and a pinch of red pepper flakes. Garnish with herbs, if desired. Serve with bagel chips, pita, crackers or crudités.
*Store dip in an airtight container in the refrigerator for up to 3 days.