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Avocado & Chickpea Dip

cirio chickpeas

Avocado & Chickpea Dip

serves 4-5


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


  1. 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.

  2. 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.

  3. 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.

avocado and chickpea dip
avocado and chickpea dip
avocado and chickpea dip


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