Mint, Avocado and Chickpea Dip with Pita Wedges

1 (15 ounce) can chickpeas, drained (1 1/2 cups)
1 ripe avocado
1/4 red onion, diced
1 (8 ounce) container fat-free sour cream
1/2 cup mint leaves, stemmed and roughly chopped
1/4 teaspoon salt
1 tablespoon lime juice
Pita wedges

Blend all ingredients well in food processor or blender. Chill.

Garnish with extra mint. Serve with pita wedges.

Makes 3 cups.