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Avocado Chickpea Dip is a chunky, spicy to taste and satisfying plant based appetizer recipe that makes a delicious spread too. | ifoodreal.com

Cheesy appetizers season is upon us, with holidays just around the corner (hard to believe) and all the sports games happening on TV. In my house it’s hockey non-stop. Not to mention rain, snow and cold that makes us spend weekends hibernating and eating. So, I thought you would appreciate a healthier snack option. Those of us who care anyways. A small group of us.:)

Me and Alex often wonder why there are no healthy fast food joints and thoughts of opening one appears. However, by passing Costco’s cafe on a checkout and attending a few gatherings here and there, these thoughts quickly disappear. Let’s be honest, majority of America STILL doesn’t eat healthy. My cute little suburban restaurant would go bankrupt.

Avocado Chickpea Dip is a chunky, spicy to taste and satisfying plant based appetizer recipe that makes a delicious spread too. | ifoodreal.com

You can create this chunky avocado chickpea dip with no dairy and it’s completely vegan and gluten free for those who need it. It keeps well refrigerated for a few days without turning brown, thanks to lime juice and an airtight seal. So, you can prepare it in advance.

It tastes best with tortilla chips, obviously. I have included a few of my affordable organic and non-GMO favourites in the recipe.

Absolutely feel free to add as much jalapeños as you can handle, with or without seeds. Seeds make avocado chickpea dip hotter and make sure if you are removing seeds, do it with a knife. Otherwise, your fingers will hurt for a few days.

Leftovers make an amazing sandwich spread. I sprinkled extra diced jalapeños and freshly ground black pepper on top. And if you are looking for more healthy appetizer ideas, make this creamy black bean dip, avocado Greek yogurt dip or check out my collection of clean eating appetizers.

Avocado Chickpea Dip is a chunky, spicy to taste and satisfying plant based appetizer recipe that makes a delicious spread too. | ifoodreal.com

Avocado Chickpea Dip

Avocado Chickpea Dip


  • 15 oz can chickpeas or white beans, drained & rinsed
  • 1 large avocado, pitted & skin removed
  • 1/4 cup water
  • 2 tbsp olive oil, extra virgin
  • 1/2 lime, juice of
  • 1 tbsp jalapeños, seeded & chopped (use 1/2 tbsp for kid friendly & more or with seeds to taste)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cumin
  • Handful cilantro
  • 1/2 cup corn (if using frozen thaw beforehand)


  1. Add all ingredients, except corn, to a food processor and process on Low until well combined but still chunky. It took me about a few minutes and you might have to stop and scrape the contents off the walls of the food processor bowl.
  2. Now it's time to taste and adjust spiciness with extra jalapeños if desired. Add corn and pulse a few times until combined. Serve with your choice of organic or non-GMO tortilla chips. My favourites are Way Better Snacks, RW Garcia and Que Pasa.
  3. Storage Instructions: Refrigerate in an airtight container for up to 2 days. I haven't tried to freeze it.

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1/4 cup:
Calories: 122.0
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 257.8 mg
Total Carbs: 12.5 g
Dietary Fiber: 3.8 g
Protein: 3.3 g
WW Points+: 3

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


    • Olena

      Yep. I loved that toast! Yes, they are. I can’t believe you found them!!! I wish they were organic or at least non GMO verified.

  1. Natasha (@NatashasKitchen)

    We had guacamole tonight for dinner, thanks to my husband :). This is something I would love to try too, really like the idea of adding chickpeas and using food processor to speed things up vs dicing.

    • Olena

      Food processor is a must for this recipe to make the dip creamy. Anything made by husband already tastes better cause I didn’t have to make it lol.

  2. Levan @ MyWifeMakes.com

    This recipe is PERFECT for me! 1) I’m trying to transition to veganism, which has been largely successful so far 2) I LOVE chips, but have been looking for a healthier alternative to, say, Pringles! 3) I try to put jalapeno in EVERYTHING! So you can guess my pleasant reaction when I saw your recipe posting. THANK YOU for sharing this!

    Also, I’d like to say thank you for sharing your food blog income reports – especially during your initial starting out phase. They were highly informative and very honest as well. My wife and I just started our own food blog a month or so back, and it has been incredibly fun (and challenging) in our journey to monetizing it. Your monthly reports were packed with so much info. We were very happy to have stumbled upon them. 🙂 You are living proof that chasing your dreams pays dividends, literally and emotionally 🙂

    Will definitely be coming back to check out more of your wicked awesome recipes. 🙂 Great stuff, Olena!

    Foodishly yours from Melbourne,
    Levan & Amrita

    • Olena

      Awe, thank you Levan and Amrita! This recipe definitely won’t make you feel left out at any gathering. Glad I could help and good luck on both of your journeys!!! Just remember it takes time, like with any business.

  3. Thalia @ butter and brioche

    This dip is definitely a healthier (and more delicious) alternative to all of the unhealthy festive season dips I have see around at the moment. Definitely a recipe I will be making, thanks for the idea and recipe!



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