1 large avocado, about 9 ounces, peeled and seeded
1 cup canned chickpeas, rinsed and drained
1 cup 0% Greek yogurt
1/3 cup cilantro leaves
1/4 cup lime juice
1 large (1 oz) seeded and deveined jalapeno, roughly chopped
1/2 teaspoon sea salt
DirectionsCombine all ingredients in a food processor; blend until smooth. (Yield: about 2.5 cups or 40 tablespoons.)
Nutrition per serving:
36 calories, 2g protein, 1g fiber, 1.5g fat (0.2g sat). 21mg calcium, 79mg sodium
Color keeps intact if stored in refrigerator a few days, but dip may need to be stirred (just like Greek yogurt ) because some of the whey from yogurt will separate out. It’s only a tiny amount, but maybe worth mentioning in the headnote?
Yogurt buffers the heat of the jalapeno so this is not a spicy dip. But you could suggest people leave in the seeds if they like spicy foods.
A large avocado weighs about 9 ounces whole. After peeling you have about 6 ounces of flesh so this is the amount used for nutrition calculation. Adjusted the sodium figures on canned chickpeas since they are rinsed and drained.