Wow, the weather is so beautiful in London at the moment! I can’t believe how hot and sunny it is. It’s incredible! It feels so summery, I love it. Whenever it’s hot outside, I really like to eat a lot of light food, and I tend to snack a lot more on fresh foods throughout the day. So during this time of year, I like to make a lot of different dips that I can snack on with different raw vegetables, some bread, crackers or chips to keep me going throughout the day.
I absolutely love making dips from scratch, as they’re so quick to prepare and always taste so fresh and full of flavour when they’re home made. Usually, I like to make hummus the most, as it’s a dip I never get bored of – and because I always like to keep a few cans of chickpeas in my cupboards at home.
Recently, I tried some tinned chickpeas from Cirio, and they were definitely the best tinned chickpeas I’d ever tasted. I’ve told you about some of their other amazing products before, like their tomato puree and chopped tomatoes. I hadn’t tried their chickpeas before, as they aren’t widely available in the UK yet. However, Cirio kindly sent me some of their tinned chickpeas to try – and they were incredible! They were such great quality, and they had the perfect taste and soft texture.
When I received their tinned chickpeas to try, I decided that I would use them to make a new dip recipe. I’ve been eating a lot of avocados recently, so I chose to blend them together with the chickpeas and a mixture of different spices, to make a creamy, refreshing, dip that was perfect for the warm weather we’re having at the moment. The result of the dip was amazing and so flavoursome. It was hard to stop myself from eating the whole batch in one go! It was so addictive.
I hope you enjoy the recipe!
avocado and 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.