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
Cathy Fisher has become a featured recipe expert for the NHA and is the creator of StraightUpFood.com, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.