Avocado & Bean Dip

Ingredients

1 (14-ounce) can kidney beans, rinsed and drained, divided
1 (14-ounce) can chickpeas, rinsed and drained, divided
2 avocados, peeled, pitted and diced
1/2 cup finely chopped red onion
1/2 cup slivered almonds, roasted (roasting instructions)
1/4 cup olive oil
3 tablespoons soy-based “sour cream”
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Hot sauce to taste

Directions

Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky. Combine the rest of the ingredients with the bean mixture above until well mixed.

Nutritional Analysis

Calories	229
Carbohydrate	19g
Protein	6g
Total Fat	15g
Saturated Fat	2g
Monounsaturated Fat	10g
Polyunsaturated	2g

Cholesterol	1mg
Fiber	6g
Calcium	46mg
Magnesium
Potassium
Sodium	320mg
Vitamin E	3mg*

* total alpha-tocopherol equivalents

Courtesy of Almond Board of California

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