Creamy Chickpea and Avocado with Pomegranate

This creamy dip is a delicious and healthy way to get your chickpea and avocado fix. It's perfect for a party or potluck, and it can be served with pita bread, vegetables, or crackers.

I first came up with this recipe when I was looking for a way to use up some leftover chickpeas. I had already made a few different chickpea dips, but I wanted to try something new. I decided to add avocado, yogurt, lemon juice, cilantro, olive oil, and red onion to the chickpeas, and the result was amazing. The dip was creamy, flavorful, and refreshing. I've been making it ever since, and it's always a hit with my friends and family.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 ripe avocado, peeled and pitted
• 1/2 cup plain yogurt
• 1/4 cup lemon juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons chopped red onion
• 1/4 cup pomegranate seeds

Instructions

1. In a food processor, combine the chickpeas, avocado, yogurt, lemon juice, cilantro, olive oil, and red onion.
2. Process until smooth and creamy.
3. Season with salt and pepper to taste.
4. Transfer the dip to a serving bowl.
5. Top with the pomegranate seeds.
6. Serve with pita bread, vegetables, or crackers.

Why It Works

• The chickpeas provide a creamy base for the dip.
• The avocado adds a rich and creamy flavor.
• The yogurt adds a tangy flavor and helps to thicken the dip.
• The lemon juice adds a bright and refreshing flavor.
• The cilantro adds a fresh and herbaceous flavor.
• The olive oil adds a rich and flavorful base.
• The red onion adds a sharp and pungent flavor.