When it comes to avocados, I could eat them alone. They are also great in guacamole, on burgers, in a salsa and even fried. Today I wanted to share with you a yummy recipe courtesy of the Almond Board of California that I plan on trying soon.
Avocado & Bean Dip Recipe
Ingredients
- 1 14-ounce can kidney beans, rinsed and drained, divided
- 1 14-ounce can chickpeas, rinsed and drained, divided
- 2 avocados peeled, pitted and diced
- 1/2 cup finely chopped red onion
- 1/2 cup slivered almonds roasted
- 1/4 cup olive oil
- 3 tablespoons soy-based “sour cream”
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Hot sauce to taste
- Artisan Nut Thins to serve
Instructions
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Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
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Combine the rest of the ingredients with the bean mixture above until well mixed.
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Serve with Blue Diamond's new Artisan Nut Thins.
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Enjoy!
What is your favorite way to eat an avocado?
Oooh this sounds tasty! I LOVE avocados.
Oh my, that looks super yummy! What a great combination for a dip.. love avacado and beans.. yum!
fun recipe! we’ve been using avocado in place of butter for baking
I love this recipe and my husband sends his complements as well! I will definitely make this again.
Yum! I like to add avocado slices on sandwiches.
I love avocado any shape, size and form!!! I’m an Avocado Addict..there I said it, I could eat them 24/7 with fruit, in salads, on sandwiches you name it I will eat it. My favorite fruit/veggie by far… Loved your recipe, will have to try it.