This Dip Has Chickpeas, Avocado, Olive Oil, and More Healthy Ingredients!

1 cup of cooked and cooled (or jarred) organic chick peas
1 organic lemon, juiced
As much or as little organic cilantro as you like (I usually use about a small handful)
2 teaspoons of organic extra virgin olive oil
½ of an organic avocado
Pink Himalayan salt and pepper to taste
I sometimes spice this up with half of an organic jalapeño, with the seeds removed.

Now you can prepare this dip one of two ways. If you want a more smooth and creamy consistency you can chuck everything in a blender for about a minute until everything is combined. Or you could prepare how I do, for a more textured, chunky style snack by preparing but adding the chickpeas last and pulse one time so the chickpeas are slightly chunky. Enjoy!

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