Lately I’ve been experimenting with sneaking in chickpeas into my cooking to increase my family’s and my own intake of legumes and fibre. So far there’s been chickpea cookies, roasted chickpea snacks, chickpeas on rice, and chickpeas in salad… Last week I tried chickpeas in dip and you could barely tell they were there.
- 2.5 small avocados
- 1 can (420g) chickpeas, rinsed and drained
- 2 tablespoons Greek yoghurt
- 1/4 lemon juice
- Salt & pepper to taste
Blend chickpeas with a bit of water until smooth. Add all other ingredients and blend or mix by hand.
This recipe makes a large enough batch for a few days – use it as a dip or spread in sandwich or as a creamy salad sauce! If the creamy texture and high fibre content isn’t enough to convince you, this dip is also high in protein due to the yoghurt and chickpeas.