Smashed Chickpea Avocado Dip | Forks Over Knives

Name: Smashed Chickpea Avocado Dip | Forks Over Knives
Ingredients: 8 (6-inch) pita breads, cut into quarters; 1 (15-ounce) can chickpeas, drained and rinsed; 1 avocado, peeled and pitted; 2 roma tomatoes, finely chopped (about 2 cups); 4 stalks scallions, white and green parts, finely diced (about 1 cup); ½ cup finely chopped fresh cilantro; 3−4 cloves garlic, minced (about 2 teaspoons); 1 jalapeño, deseeded and finely chopped (about 2 tablespoons); ¼ cup lime juice (from 2 to 3 limes); Sea salt and freshly ground white pepper

"This is probably one of the fastest appetizers I have ever made. You can serve it with toasted pita bread or corn......"

INGREDIENTS

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8 (6-inch) pita breads, cut into quarters

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1 (15-ounce) can chickpeas, drained and rinsed

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1 avocado, peeled and pitted

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2 roma tomatoes, finely chopped (about 2 cups)

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4 stalks scallions, white and green parts, finely diced (about 1 cup)

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½ cup finely chopped fresh cilantro

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3−4 cloves garlic, minced (about 2 teaspoons)

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1 jalapeño, deseeded and finely chopped (about 2 tablespoons)

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¼ cup lime juice (from 2 to 3 limes)

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Sea salt and freshly ground white pepper

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