Chickpea and Avocado Spread (+ Sandwich Option)

I’m taking intermediate Italian right now.

Constantly Italian is floating through my mind. I walk out of class and say “Grazie” as someone holds the door open for me. My numbers are a jumbled mess of English and Italian, ” One, due, three, four, five, sei, sette…”

And then I start thinking of Italian foods. My mind is filled with pasta and tiramisu and fancy formaggi.

I realized a long time ago that my brain was wired like this, so it makes total sense that I think in Eng-talian, sing while I ride my bike (it’s like the radio), eat my cereal without milk, have a color-coded closet, and window shop at grocery stores.

Because of this, I need brain food. This spread, it’s hardcore brain food. If you try it, soon you’ll probably be thinking like me.

Maybe this should come with a warning label?

Last Year: Peach Crumb Bars

Chickpea and Avocado Spread (+ Sandwich Option)

I love this spread. It’s a rare occasion that I don’t have it prepared in my fridge. My favorite way to eat it is on a sandwich loaded with veggies, but it also is really delicious as a veggie and chip dip. 

Ingredients

• 1 can of chickpeas, rinsed and drained
• 1 ripe avocado, diced (see a great how-to here!)
• 1 lime, juiced
• 2-3 green onions, diced small
• 1/2 cup cilantro, chopped – I love cilantro, so I add a lot. Feel free to add less
• salt and pepper, to taste

Method

1. In a food processor puree the avocado until smooth. Add the chickpeas and pulse a few times. I like it chunky, so I don’t give it that many pulses. Add the lime juice, green onion, cilantro, and salt and pepper. Pulse a few more times until incorporated. Serve immediately. Store leftovers in fridge for up to 5 days.

 

To make into a sandwich, slap this amazing stuff on two slices of wheat bread (or gluten-free bread), add veggies – I usually use lettuce, tomatoes, cucumber, etc. – and devour.

Recipe from Two Peas and Their Pod

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