Ingredients:
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1 (14-ounce) can kidney beans, rinsed and drained, divided
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1 (14-ounce) can chickpeas, rinsed and drained, divided
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2 avocados, peeled, pitted and diced
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1/2 cup finely chopped red onion
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1/2 cup slivered almonds, roasted (roasting instructions)
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1/4 cup olive oil
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3 tablespoons sour cream or non-dairy alternative
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1 tablespoon white wine vinegar
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Hot sauce to taste
Directions:
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Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
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Combine the rest of the ingredients with the bean mixture above until well mixed
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Serve with Blue Diamond Nut Thins or Baked Nut Chips.
For more gluten-free recipes, see: Blue Diamond Recipe Box