A vibrant, fresh and delicious avocado and chickpea dip with lemon, parsley and garlic! Packed with flavour and is perfect for dipping crudités!
All I want to eat right now is vegetables!
Crunchy radishes, sweet carrots, plump tomatoes, crispy asparagus… The list goes on!
Can’t get enough of it!
Especially when dipped in this vibrant avocado and chickpea dip!
This avocado and chickpea dip is so incredibly fresh and absolutely packed with flavour! It has parsley, garlic, lemon juice and lemon zest, which are all together a classic and amazing flavour combination! It’s great together with crunchy veggies, or maybe pita if you fancy that! The lemon zest is what really elevates the dip and gives it that little extra that makes it extra scrumptious!
When I make this, I like to add extra garlic, simply because I love garlic and always adds extra whenever I make something with garlic! But if you’re prefer a little less garlic, go for one clove instead of 2. Then you get that nice subtle garlic flavour in the dip without it being too overpowering.
If you like your dip to be slightly more loose, you can add a little water. Add half a tablespoon at a time until desired consistency is achieved!
This avocado and chickpea dip is perfect for dipping crunchy veg in, or add a good dollop to your salads or you could use it as a sandwich spread!
If you make this recipe, leave a comment or tag #nutritionistmeetschef on instagram!
A smooth and vibrant avocado and chickpea dip with parsley, garlic, lemon juice and lemon zest! It's great for dipping crunchy vegetables or to dip pita breads in!
- 1 tin chickpeas (400 g)
- 2 avocado, peeled and stone removed
- 1-2 garlic cloves, minced
- 1/2 lemon, zest from
- 1/2 lemon, juice from
- Handful of flat leaf parsley (about 1/2 cup)
- 4 tbsp olive oil
- salt and pepper to taste
Place all ingredients in a blender and blend until smooth.
Add a little bit of water (start with 1/2 tbsp) if the dip is too thick.
Taste with salt and pepper.