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