Print Recipe

Mint, Avocado and Chickpea
Dip with Pita Wedges

Ingredients

  • 1 (15 ounce) can chickpeas, drained (1 1/2 cups)
  • 1 ripe avocado
  • 1/4 red onion, diced
  • 1 (8 ounce) container fat-free sour cream
  • 1/2 cup mint leaves, stemmed and roughly chopped
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • Pita wedges

Instructions

  1. Blend all ingredients well in food processor or blender.
  2. Chill.
  3. Garnish with extra mint.
  4. Serve with pita wedges.

Makes 3 cups.









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