Description
Enjoy the natural freshness of this 10 Minute Herby Avocado Dip, a creamy, vegan dip made with less than 10 ingredients and features fresh cilantro and parsley. Perfect for summer, it pairs wonderfully with veggies, chips, pita and crackers, or as a zesty spread for sandwiches!
Ingredients
Scale
- 4 garlic cloves
- 3 tablespoons tahini
- Juice of 2–3 lemons (depending on how juicy)
- 2 cans chickpeas, drained and rinsed
- 1 bunch cilantro, including stems
- 1 bunch flat leaf parsley, including stems
- 1 large avocado
- 1.5 teaspoon Salt
- Olive oil
- Paprika
Instructions
- Add garlic, tahini and lemon juice from 2 lemons to a food processor. Pulse a few times.
- Add the chickpeas and pulse again. Roughly chop the parsley and cilantro and add to the food processor along with the avocado and salt. Pulse until it’s thick but not completely smooth. Add salt to taste and more lemon juice if needed.
- Spoon dip into a shallow bowl and garnish a drizzle of olive oil and a sprinkle of paprika.