I'm totally in love with this whipped avocado white bean dip.
It's the perfect nutritious snack that's packed with flavor from the avocado, olive oil, garlic and lemon.
Serve with veggies, crackers or pita chips for the ultimate party app.
How to make whipped avocado white bean dip
Featured Ingredients
- Chickpeas: A can of chickpeas or white beans.
- Avocado: Soft, ripe avocados will work best.
- Herbs: Fresh basil, parsley and oregano are excellent for this dip.
- Lemon: The zest and juice of fresh lemon (this is important)!
- Garlic: A few cloves.
- Olive oil: To bring everything together, like hummus.
- Dippers: Bagel chips, pita, crackers or raw veggies
Step-by-Step Instructions
- 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.
- Garnish with herbs, if desired.
- Serve with bagel chips, pita, crackers or crudités.
Recipe Substitutions and Alterations
- For the chickpeas: Any white bean will work, such as cannellini or great northern.
- For the herbs: Use any combination of fresh herbs.
- To make it spicy: Add crushed red pepper flakes to the mix or sprinkle on top.
- Or, add a bit of fresh jalapeno.
- Make it a spread: Use the dip as a spread for sandwiches, wraps and flatbreads.
Nutrition Considerations
- To make this gluten free: This recipe does not contain gluten.
- Be sure all ingredients you choose are gluten free.
- Use gluten free dippers, such as almond flour crackers and raw vegetables.
- To make this dairy free: This recipe does not contain dairy.
- To make this vegan: This recipe does not contain animal products.
- To make this nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free.
- To make this egg free: This recipe does not contain eggs.
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- Dill Veggie Dip
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Whipped Avocado White Bean Dip
An easy dip made with avocado, chickpeas, fresh herbs, garlic, olive oil and lemon.
- Prep Time: 10-15 mins
- Cook Time: 0 mins
- Total Time: 10-15 mins
- Yield: Serves 8
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 15-ounce can chickpeas, drained
- 3 ripe avocados, pitted and peeled
- ½ cup fresh basil, parsley and/or oregano + more for garnish
- Zest and juice of 1 medium lemon
- 2-3 cloves garlic, peeled
- 1 teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ⅓ cup olive oil + more for garnish
- Bagel chips, pita, crackers or crudités, for serving
Instructions
- 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.
- Garnish with herbs, if desired. Serve with bagel chips, pita, crackers or crudités.
Notes
Storage Tip: Store dip in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 211
- Sugar: 1g
- Sodium: 239mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: chickpeas, without tahini, basil, with herbs, vegan, healthy, creamy
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