Avocado & Chickpea Dip
1 medium red chilli, deseeded and roughly chopped
1 large clove garlic, grated
2 tbsp hemp oil
2 tbsp oatly oat cream
2 tbsp lime juice
1/2 tsp maple syrup
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp chilli powder
1/2 tsp salt
freshly ground black pepper, to taste
1 400g tin chickpeas, drained
1 medium avocado, peeled and deseeded
3 medium spring onions, roughly chopped
10g fresh coriander
Add the chilli, garlic, hemp oil, oat cream, lime juice, maple syrup, cumin, paprika, chilli powder, salt and pepper into a food processor/high powered blender – I used my Froothie Optimum G2.1, and quickly blitz.
Then, add in the avocado, chickpeas, spring onions and coriander. Blend together until everything has broken down into a slightly chunky consistency – like a guacamole/chunky hummus.
When this is done, remove the dip from your blender and scoop it into a bowl to serve. Then, top it with some fresh coriander to finish.