This Chickpea and Avocado Spread is easy to make and is dreamy atop baked potatoes and yams, corn tortillas, green salads, or as a dip for vegetables. Fresh oregano and lemon combine in a unique flavor for a little something special.

2 large ripe avocados, peeled, pitted and diced

1/4 cup chopped red onion

1 tablespoon Dijon or stone ground mustard

2 teaspoons minced fresh oregano

2 teaspoons lemon juice

1/2 teaspoon granulated garlic

1 can (15 ounces) chickpeas/garbanzo beans, drained and rinsed (or 1-1/2  cups)

1. In a bowl, combine everything but the chickpeas, blending with a fork and mashing the avocado.

2. Add the chickpeas, and mash them into the avocado using a fork or a bean masher. I usually like to mash the chickpeas just until they pop open and a few are still whole.

Preparation: 10 minutes

Cooking: 0 minutes

Makes: about 2 cups