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Chickpea guacamole in a white bowl | The Radiant Root

Chickpea Guacamole

Get a dose of fiber and protein with this yummy food processor blended creamy guacmole dip featuring chickpeas.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Appetizer, Side Dish
Cuisine: AIP, dairy-free, gluten-free, paleo, vegan, vegetarian, whole30
Keyword: antioxidants, dairy-free, dip, gluten-free, sauces
Servings: 2 tbsp
Calories: 65kcal

Ingredients

  • 2 ripe avocados peeled and pitted
  • 1 cup low sodium canned organic chickpeas drained and rinsed
  • 2 tbsp cilantro
  • 1 lime juiced
  • 1 red onion peeled and diced

Instructions

  • Add the chickpeas to the food processor and blend until they turn into crumbs (about 12 seconds).
  • Add the avocado to the chickpeas in the food processor until the avocado has a creamy consistency (about 1 minute and 15 seconds).
  • Add the red onion to the food processor and blend (about 21 seconds).
  • Add the cilantro and blend (about 24 seconds).
  • Take the lid off the blender and push the avocado mixture off the sides of the food processor down into the mixture with a spatula.
  • Add the lime juice and blend (about 26 seconds).
  • Scrap the guacamole out of the food processor into a dish and serve with your favorite veggies or gluten free chips.
  • Place any leftover guacamole in a sealable container and refrigerate for up to a week.

Video

Nutrition

Calories: 65kcal
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