HANDS-ON: 10 MIN. // TOTAL: 10 MIN. // SERVES 14
How do you improve on guacamole? Add a little creaminess and protein with the help of chickpeas to turn the dip into more of a hummus-type treat. Use it as a dip for raw veggies, pita chips, or tortilla chips, or spread it on a tortilla to add flavor to a wrap.
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
2 tablespoons extra-virgin olive oil
1 ripe small avocado, pitted and peeled
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/2 teaspoon cayenne pepper (optional)
3 tablespoons water
Place the chickpeas, oil, avocado, cilantro, lime juice, garlic, cumin, salt, cayenne (if using), and the water in a food processor; process for 1 to 2 minutes or until smooth, stopping once to scrape down the sides. Add additional water, 1 tablespoon at a time, if needed to reach a smooth or desired consistency. Transfer to a medium bowl. Cover and chill until serving.
(SERVING SIZE: ABOUT 2 TABLESPOONS): CALORIES 72; FAT 4G (SAT 1G, UNSAT 3G); PROTEIN 2G; CARB 7G; FIBER 2G; SUGARS 0G (ADDED SUGARS 0G); SODIUM 43MG; CALC 2% DV; POTASSIUM 3% DV