Wednesday, 15 October 2014

Jalapeno Avocado and Bean Dip with Cumin and Cilantro

Photo Credit: ifoodreal

Jalapeno Avocado and Bean Dip with Cumin and Cilantro

This is a healthy chunky jalapeno, avacado and bean dip with a hint of cummin and cilantro. This is a super easy dish to make.
Adapted From: ifoodreal


15 oz can chickpeas or white beans, drained & rinsed
1 large avocado, pitted & skin removed
1/4 cup water
2 tbsp olive oil, extra virgin
1/2 lime, juice of
1 tbsp jalapeƱos, seeded & chopped (use 1/2 tbsp for kid friendly & more or with seeds to taste)
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cumin
Handful cilantro
1/2 cup corn (if using frozen thaw beforehand)


Add all ingredients, except corn, to a food processor and process on Low until well combined but still chunky. It took me about a few minutes and you might have to stop and scrape the contents off the walls of the food processor bowl.
Now it's time to taste and adjust spiciness with extra jalapeƱos if desired. Add corn and pulse a few times until combined. Serve with your choice of organic or non-GMO tortilla chips. My favourites are Way Better Snacks, RW Garcia and Que Pasa.
Storage Instructions: Refrigerate in an airtight container for up to 2 days. I haven't tried to freeze it.

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