International Recipes
Mint, Avocado and Chickpea
Dip with Pita Wedges
Yield: 3 cups
Ingredients
- 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
Instructions
- Blend all ingredients well in food processor or blender.
- Chill.
- Garnish with extra mint.
- Serve with pita wedges.