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Bean & Avocado Dip

 
6/25/2012

Ingredients:

  • 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

Directions:

  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

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