Avocado Basil Dip
Rich, creamy, and healthy too, this Avocado Basil Dip is super delicious and fantastic with pita chips, fresh bread, and vegetables! Made with perfectly ripe avocado, canned chickpeas, and fresh basil this easy recipe comes together in under 10 minutes!
Servings: 6
Calories: 229kcal
Equipment
Ingredients
- 1 avocado ripe
- 15 ounces chickpeas 1 can, drained and rinsed
- 1 handful fresh basil leaves
- ½ cup water
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon tahini
- 2 cloves garlic
- 2 tablespoons olive oil extra virgin
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Cut the avocado in half and remove the pit. Use a spoon to scoop out the flesh, then add it to your blender.
- Add the remaining ingredients to the blender and blend until smooth.
- Transfer the hummus to a plate, drizzle with extra virgin olive oil, more red pepper flakes and serve with pita chips or baguette slices.
Notes
- Use ripe avocado. It’s important that your avocado is not underripe because if it’s too hard the hummus won’t blend as well. But if it’s too ripe you need to remove all the brown spots.
- Use the stems. Just like when making homemade pesto you can use both the basil leaves and stems when making this recipe. There is no need to let the stems go to waste.
- Make it spicy. To make the dip spicy add more red chili flakes when you blend the hummus spread in the blender. You can also add a bit of cayenne pepper or ground chipotle pepper.
- Leftover avocado basil dip will keep in the fridge for up to 5 days in an airtight container.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 24g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 108mg | Potassium: 392mg | Fiber: 8g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2mg