Active Time
N/A
Total Time
15 MIN
Yield
Serves : 2 1/2 cups
© Christina Holmes

How to Make It

Step

In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with crudités, bread and chips.

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