Prep Time: 5 mins | Total time: 10 mins
Course: Side dish | Servings: 8-10
Difficulty level: Easy
Ingredients:
- 2 cups chickpeas, soaked and pressure-cooked to soft consistency, drained and cooled to room temperature. Reserve some of the liquid
- Flesh of 2 ripe Hass avocados, diced
- 1/3 cup Tahini [or substitute with 1/3 cup toasted white sesame seeds + 2 tbsp olive oil, ground to a paste in a grinder]
- Juice of 1 large lime
- 2 cloves garlic
- 3 tbsp olive oil
- ½ tsp roasted ground cumin powder
- Salt, to taste
- Chilli flakes, olive oil and chopped coriander, for garnishing
Instructions:
- Add chickpeas, avocado, tahini, lime juice, garlic, olive oil, cumin and salt into a blender. Blend to smooth consistency. If required (because chickpeas absorb moisture upon blending), add some of the reserved liquid to achieve the required consistency
- Taste to check for salt and lime, and adjust as required. Tip: under-season the dip when blending initially, to avoid the risk of excess salt or acid
- Transfer to serving bowl. Sprinkle chilli flakes and a dash of olive oil. Garnish with coriander.
- Serve with pita crisps, chips, salad sticks, or / and toasted bread