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Avocado & Bean Dip Recipe

Almond Board of California
  • minutes
  • Serves

INGREDIENTS

1 14 ounce can

kidney beans, rinsed and drained, divided

1 14 ounce can

chickpeas, rinsed and drained, divided

2

avocados (peeled, pitted and diced)

1/2 cup

finely chopped red onion

1/2 cup

slivered almonds (roasted)

1/4 cup

olive oil

3 tbsp

soy-based “sour cream”

1 tbsp

white wine vinegar

1/4 tsp

salt

1/4 tsp

pepper

Hot sauce

Artisan Nut Thins (to serve)