This Chickpea & Avocado Spread is easy to make and is dreamy atop baked potatoes and yams, corn tortillas, green salads, or as a dip for vegetables. Fresh oregano and Meyer lemon combine in a unique flavor for a little something special.
2 medium ripe avocados, peeled, pitted and diced
1 tablespoon Dijon or stoneground mustard
½ teaspoon granulated garlic
2 teaspoons minced, fresh oregano
2 teaspoons lemon juice (Meyer lemons are great here)
¼ cup chopped red onion (optional)
1 can (15-oz.) chickpeas/garbanzo beans, drained and rinsed (or 1-1/2 cups home-cooked)
1. In a bowl, combine everything but the chickpeas, blending with a fork and mashing the avocado as you go.
2. Add the chickpeas, and mash them into the avocado using a fork or a bean masher. I usually like to mash the chickpeas just until they pop open and a few are still whole.
Preparation: 10 minutes
Cooking time: 0 minutes
Makes: about 2 cups
Nutrients per serving (1/4 cup): calories (134), fat (8 g), carbohydrate (13 g), protein (4 g), sodium (27 mg), fiber (6 g), sugar (2 g).
Lemon juice: As noted above, Meyer lemons are perfect in this recipe, as they are a bit sweeter and less tart than regular lemons (see photo and description below). They are seasonal, so they show up in stores intermittently; but whenever I see them, I make sure to grab a few to squeeze over fruit or put in my herbal tea.
Herbs: If you are not an oregano fan, you can also use fresh basil, cilantro or parsley in its place.
Avocado: Avocados are a high-fat plant food, which means they are higher in calories (about 320) than many other plant foods (apples have about 95 calories). Feel free to scale back the avocado for a lower-fat dish.
On baked potatoes: This spread is great on baked potatoes. The way I prepare my potatoes is to cut the potatoes and/or yams lengthwise and bake uncovered in a 9×13-inch baking dish for 70-75 minutes at 375 degrees. When I make these, I always make a lot so I can eat them as leftovers and snacks. They should be very soft, like pudding inside, when done, with a little sugar bubbling from the top.
Above: Oregano is a culinary herb used for its highly aromatic and slightly bitter leaves. It is related to the herb “sweet marjoram” but is more pungent and balsamic. Oregano is popular in Italian, Greek and Mexican cooking and is also known as “wild marjoram.”
Above: Meyer lemons are a cross between an orange and a lemon, and are sweeter and more fragrant than common supermarket lemons. They are a deep yellow color when ripe and are rounder than a true lemon, and have smoother skin. Meyer lemons became more popular in the United States starting in the 1970s and ’80s after being rediscovered by high-profile chefs, including Alice Waters (Chez Panisse) and Martha Stewart.
Click here to visit my Amazon kitchen store with all my favorite products (appliances, pans, kitchen tools, food items, and books). When you make a purchase, I receive a small commission that helps support this site. Thank you for your purchase and your support!