The second best Avocado Dip in the world! Nothing beats a real Guac, but this ultra creamy avocado dip is a great alternative for something different! It’s quicker to make and just as delicious in its own right, made with avocados, chickpeas OR yoghurt, lemon, coriander/cilantro, garlic and olive oil. Crack open a beer – snack time is here!
Right now, we’re in the height of avocado season where big, plump, perfectly ripe avocados are going for as low as $1.50 each (Harris Farms, Harris Farms!). Whereas just a few short months ago, avocados were extortionately expensive. Reserved for emergencies only, I paid up to $7 for a single avocado.
While Guacamole done-right will always be my first avocado love, this creamy Avocado Dip is my 2nd favourite child. Reserved for those days when:
– you can’t decide whether to make a Guacamole or Hummus;
– have friends who prefer one or the other (solution: mash ’em up into one dip);
– you want to make a single avocado go further; or
– you want Guac, but lack the energy to do anything more than toss a handful of things in the food processor.
This makes a big batch compared to guac. One can of chickpeas pluys one big avo = about 2 to 2 1/2 cups of dip. Compared to 1 avo which makes as much guac as the size of the avo (minus the giant seed) – usually around just over 1 cup.
WHAT THIS AVOCADO DIP TASTES LIKE
The recipe as written tastes like a cross between guacamole and hummus. The guac part coming from the avocado and coriander/cilantro, and the hummus part coming from the chickpeas and tahini.
But quite often, I use yoghurt instead of tahini which takes the hummus edge off slightly, which is why I’ve generically called this an Avocado Dip rather than Avocado Hummus.
Also, it’s so easy to adapt to your taste with slight variations. Leave out the coriander and it tastes less like Guac. Skip the chickpeas completely and use yoghurt, and you have a stronger avocado flavour.
For a kick of spice, try adding jalapeño or a pinch of cayenne. Try adding a can of green chillies, use lime instead of lemon.
So actually, the only mandatory ingredient in this is… avocado. 🥑🥑🥑 😂 – Nagi x
PS Best avocado dip storage tip ever to stop it from browning – smooth the top and cover with warm water. Stays green for 3 whole days!! -> https://www.sprinklesandsprouts.com/stay-green-prepare-ahead-guacamole/
MORE DIPS FOR MUNCHIES
It's like a cross between Guacamole and Hummus! This is a great bigger-batch avocado dip that takes minutes to make, for those times when you want one avocado to go further, or when you've got friends who are split between the Guac and Hummus camps. See notes for more variations. Recipe video below.
- 1 large avocado, 300g/10oz whole (or 2 medium)
- 1 can chickpeas, drained (~14oz / 420g)
- 3 tbsp tahini (sesame paste) OR yoghurt
- 2 - 3 tbsp fresh lemon or lime juice
- 1/4 cup coriander / cilantro leaves, packed (some stems ok)
- 2 - 3 tbsp extra virgin olive oil
- 1 large garlic clove
- Salt and pepper to taste
- 1 - 2 tbsp water as required
- Extra virgin olive oil
- Coriander/cilantro leaves
- Pine nuts , toasted (hummus-style!)
Cut avocado in half, remove seed. Use spoon to scoop flesh into food processor. Add remaining ingredients. Start with just a pinch of salt because canned chick peas vary in saltiness. Whizz until smooth, scraping down sides as required.
Adjust: sour with lemon, salt, pepper, and dip consistency with water. Whizz again.
Dollop onto plate. Use spoon to make swirls on top. Drizzle over olive oil, sprinkle to pine nuts, garnish with coriander. Serve with chips, crackers or pita bread, see notes for most amazing stay-green storage tip!
1. Flavour adjustments: To make it less hummus-y, skip the tahini and use yoghurt instead. To make it even less hummus-y, use less chickpeas - or skip it completely and use a bit more yoghurt.
To make it less guacamole-like and more hummusy, skip the coriander and definitely use the tahini.
Try adding jalapeño or cayenne for spiciness, and canned green chillies for a touch of smokiness.
2. STORAGE: Picked up the most AMAZING TIP EVER from this Make Ahead Guacamole from my friend Claire over at Sprinkles and Sprouts. Put in an airtight container, smooth top and cover with thin layer of water. Avo is so dense, the water doesn't get absorbed at all. Your dip will stay beautifully green for 3 whole days!!!
3. Makes about 2 1/4cups, nutrition is for 8 servings.
WATCH HOW TO MAKE IT
LIFE OF DOZER
Took Dozer down to the dog beach the other day when I was taking a hot meal down to the homeless guy. I drove down the boat ramp so he could get a good look at the beach he so loves that he won’t be running on for months…
Didn’t stay long. Couldn’t stand the howling.😢
* For those playing catch up, Dozer completely destroyed his ACL (rear knee), underwent surgery and is 2.5 weeks into a 3 to 4 month recovery period. Challenging for this highly active dog!