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Avocado & Bean Dip Recipe

Course Appetizer
Author Almond Board of California

Ingredients

  • 1 14-ounce can kidney beans, rinsed and drained, divided
  • 1 14-ounce can chickpeas, rinsed and drained, divided
  • 2 avocados peeled, pitted and diced
  • 1/2 cup finely chopped red onion
  • 1/2 cup slivered almonds roasted
  • 1/4 cup olive oil
  • 3 tablespoons soy-based “sour cream”
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot sauce to taste
  • Artisan Nut Thins to serve

Instructions

  1. Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
  2. Combine the rest of the ingredients with the bean mixture above until well mixed.
  3. Serve with Blue Diamond's new Artisan Nut Thins.
  4. Enjoy!