Recipe courtesy of the Almond Board of California.
Avocado & Bean Dip
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 tablespoons soy-based “sour cream”
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Hot sauce to taste
Artisan Nut Thins, to serve
Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky. Combine the rest of the ingredients with the bean mixture above until well mixed. Serve with Blue Diamond’s new Artisan Nut Thins.