Quantcast Bean & Avocado Dip | NFCA
Skip Navigation Links

Bean & Avocado 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 (roasting instructions)
  • 1/4 cup olive oil
  • 3 tablespoons sour cream or non-dairy alternative
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot sauce to taste


  1. Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
  2. Combine the rest of the ingredients with the bean mixture above until well mixed
  3. Serve with Blue Diamond Nut Thins or Baked Nut Chips.


For more gluten-free recipes, see: Blue Diamond Recipe Box

  • Have you or your family members been diagnosed?
    Complete our celiac disease symptoms checklist today to find out if you are at risk of having celiac disease or non-celiac gluten sensitivity ('gluten sensitivity').  We can help improve your quality of life!
  • Stay Informed!
    Join our monthly newsletter to receive news, updates, and tips for healthy gluten-free living and information about celiac disease. Sign-up for the monthly e-mail newsletter