Chickpea, Avocado, and Spinach Spread

• Vegan
• Gluten free

• Produce

  • 1 Avocado, medium ripe pitted and peeled
  • 1 big handfuls Baby spinach or arugula
  • 1 15-ounce can Chickpeas
  • 1/2 tsp Dill, dried
  • 1 Scallion

• Condiments

  • 1 tbsp Lemon or lime juice
  • 1/3 cup Vegan mayonnaise

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on vegkitchen.com

Description

Ingredients

• 15-ounce can chickpeas, drained and rinsed
• 1 to 2 big handfuls baby spinach or arugula
• 1 scallion, green parts only
• 1 medium ripe avocado, pitted and peeled
• ⅓ cup vegan mayonnaise
• 1 tablespoon lemon or lime juice, or to taste
• ½ teaspoon ground cumin
• ½ teaspoon dried dill
• Salt and freshly ground pepper to taste

Directions

• Combine the chickpeas, spinach, and scallion in a food processor. Pulse on and off until roughly chopped.
• Add the remaining ingredients except the salt and pepper. Pulse on and off again until nicely combined; leave some texture.
• Transfer to a serving bowl.
• Taste and see if you’d like more lemon or lime juice, then season with salt and pepper.
• Serve as suggested in the headnote. Store leftovers in a well-sealed container in the refrigerator, where this will keep for several days.