Avocados and chickpeas combine to make this one of the creamiest, most delicious dips you'll ever have.
Author: Patrick Calhoun | Mexican Please
1canchickpeas (drained and rinsed)
2tablespoonslime juice (approx. 1 lime)
15-20sprigscilantro (rinsed and bottoms twisted off)
freshly ground pepper
Drain and rinse a can of chickpeas.
Add chickpeas to a blender or food processor along with the flesh of 2 avocados, 2 peeled garlic cloves, 2 Tablespoons lime juice, 15-20 sprigs cilantro (rinsed and bottoms twisted off), 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 2 Tablespoons of olive oil
Add a splash of water to the blender and blend until combined well. Taste for seasoning. (I added a squeeze of lime and another pinch of salt to this batch).
Serve immediately. Store in an airtight container in the fridge.
You can always add the other 1/2 of the jalapeno if you want more heat.