Easy, Zesty Chick-Vocado Mash
Looking for an easy, quick, affordable, savory and nutritious spread for those very hot days when you are hungry but don’t want to cook? Check this mash out. It’s like if hummus and guacamole had a baby but so much more! Please don’t be intimidated by the long ingredients list: Most can be found in the pantry or spice cabinet. This recipe is also highly adaptive: Feel free to add the flavors and textures that seem appealing. Some ideas: olives, sun-dried tomatoes, diced celery, fresh basil, etc. Serve as a sandwich spread, on crackers, on veggies or simply as you would any other dip.
15.5 ounces cooked chickpeas, drained and rinsed
1 ripe avocado, seed removed
1 tablespoon fresh lemon juice
1 teaspoon tamari
½ - 1 teaspoon salt
½ teaspoon black pepper
1 tablespoon nutritional yeast
1 teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon garlic granules
½ teaspoon smoked paprika
½ teaspoon crushed red pepper
½ - ¼ teaspoon cayenne pepper
⅓ cup minced red onion
2 tablespoons minced dill pickles
2 tablespoons minced fresh dill fronds (or 1 tablespoon dried dill)
In a medium bowl, mash the chickpeas with a potato masher or in a food processor. Unless you don’t like any texture, it doesn’t have to be smooth. Scoop in the avocado and mash together with the masher or a fork. Add everything between the lemon juice and the cayenne pepper, mashing and mixing as you go. Add the onion, dill pickles and dill, giving it some final stirs to incorporate. Allow the mixture to chill and the flavors to meld in the refrigerator for 30 minutes to an hour (or longer) in a covered container.
Looking for an easy, quick, affordable, savory and nutritious spread for those very hot days when you are hungry but don’t want to cook? Check this mash out. It’s like if hummus and guacamole had a baby but so much more! Please don’t be intimidated by the long ingredients list: Most can be found in the pantry or spice cabinet. This recipe is also highly adaptive: Feel free to add the flavors and textures that seem appealing. Some ideas: olives, sun-dried tomatoes, diced celery, fresh basil, etc. Serve as a sandwich spread, on crackers, on veggies or simply as you would any other dip.
15.5 ounces cooked chickpeas, drained and rinsed
1 ripe avocado, seed removed
1 tablespoon fresh lemon juice
1 teaspoon tamari
½ - 1 teaspoon salt
½ teaspoon black pepper
1 tablespoon nutritional yeast
1 teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon garlic granules
½ teaspoon smoked paprika
½ teaspoon crushed red pepper
½ - ¼ teaspoon cayenne pepper
⅓ cup minced red onion
2 tablespoons minced dill pickles
2 tablespoons minced fresh dill fronds (or 1 tablespoon dried dill)
In a medium bowl, mash the chickpeas with a potato masher or in a food processor. Unless you don’t like any texture, it doesn’t have to be smooth. Scoop in the avocado and mash together with the masher or a fork. Add everything between the lemon juice and the cayenne pepper, mashing and mixing as you go. Add the onion, dill pickles and dill, giving it some final stirs to incorporate. Allow the mixture to chill and the flavors to meld in the refrigerator for 30 minutes to an hour (or longer) in a covered container.
Vegan, Recipe, Dip, Spread, Chickpea, Garbanzo Bean, Avocado, Chick-Vocado, Appetizer, Snack, Healthy