10 Minute Garden Herb Avocado Dip.

{Today I’m partnering with Kettle Brand to bring you this totally addicting, yet completely healthy avocado dip!}

The summer snacks are in full force over here with this 10 minute garden herb avocado dip.

If there was ever a light and healthy summer dip to love, this is totally it. It’s the simplest, quickest dip you’ll ever make and it’s loaded with two of my favorite ingredients, avocado and basil…and then of course, there’s the fact that we are eating this dip with potato chips.

Yes, yes, YES, potato chips. We are going there and using my favorite sea salt chips for scooping. I love the Kettle Brand Sea Salt potato chips because they’re perfectly light, crisp, and seasoned with just the right amount of salt.

You guys remember how I was in Mexico a few weeks back? Well, my trip to Mexico totally inspired this avocado dip. My mom rented a house in Puerto Vallarta and for many of the nights there she had the nicest Mexican women cook for us. This was totally out of character for a Gerard family vacation, but my mom knows how to work the deals and she got an entire package quite cheap. At first I was really not into having someone else cook for me (I am ALWAYS the one cooking), but it ended up being really fun and I came home with some new inspiration.

Anyway, almost every night they cooked for us, they started off with a giant bowl of guacamole…along with salsa, chips, and queso fundido. YUM! It was so delicious, but the guac was my favorite. So very simple, not loaded with overpowering onions, and not too spicy. It was also incredibly smooth and creamy, which oddly I loved (I typically like a chunkier guacamole). It was more like a pureed avocado dip flavored mostly with just lime and salt.

Honestly, I could have eaten the whole bowl, it was dream food for me.

End result? I came home craving simple, creamy guacamole, and in turn, I created this dip.

It’s similar to Gloria’s (the chef in Mexico) guacamole, but has a resemblance to hummus as well, so instead of calling it one or other, I just went for the all encompassing – dip.

Hey, it works.

As mentioned, this dip is a combo of guacamole and hummus. I wanted a real smooth and creamy dip, so I decided to incorporate tahini. But I also wanted the flavor of avocado, so I added both to a food processor, along with some fresh basil, cilantro, lemon, and lime juice, and pureed until it was smooth, creamy, and perfect.

The final product could not be more addicting. You guys, this dip is honestly so good that I actually feel you need to get up and make it right now. It will take you maybe ten minutes start to finish…assuming you happen to have all the ingredients on hand (which I almost always do). It’s also the perfect dip to snack on just about any time of day.

A few not so secret, secrets…

…the tahini is a must. it might sound odd with the avocado, but it’s actually the best thing ever.

…the cumin is my secret weapon in all avocado based dips. it’s subtle, but leaves everyone going back for more…and more.

…the combo of lime and lemon is the perfect citrus balance. the best of both worlds.

…while you could serve this with anything, potato chips really are the best route to go.

The thing I loved most about the guacamole in Mexico was that Gloria really let the salt play up the flavor of the avocado. That got me thinking that a salty, crunchy potato chip would be the perfect chip for this recipe. I truly could not think of a better dipping vessel than these Kettle Sea Salt chips.

Creamy avocado dip + light, crunchy, and salty potato chips? Yup…the best.

10 Minute Garden Herb Avocado Dip

4.33 from 49 votes

8 servings

by Tieghan Gerard

calories 309kcal

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Prep10 minutes mins

Total10 minutes mins

A fresh, delicious and quick dip

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Ingredients 

1x2x3x

• ▢ 1/2 cup canned chickpeas, drained and liquid reserved
• ▢ 1 clove garlic
• ▢ 2 ripe avocados
• ▢ 1/4 cup tahini
• ▢ juice from 1/2 a lemon
• ▢ juice from 1/2 a lime
• ▢ 1 cup mixed herbs , (I use half basil, half cilantro)
• ▢ 1 teaspoon cumin
• ▢ kosher salt
• ▢ olive oil, for drizzling
• ▢ Kettle Brand Potato Chips, for scooping

Instructions 

• 1. To the bowl of a food processor, add the garlic and chickpeas and puree until smooth. Add the avocado, tahini, lemon juice, lime juice, herbs, cumin and a large pinch of salt. Puree until smooth. With the machine running, stream in 1 tablespoon chickpea liquid a time until the dip has reached a creamy consistency, you will only need 2-3 tablespoons. Taste and adjust salt + lemon/lime as needed.
  

  3. Spoon into a bowl and drizzle with olive oil. Serve with Kettle Chips for scooping. Enjoy!

Nutrition

Calories: 309kcal | Carbohydrates: 16g | Protein: 10g | Fat: 22g | Saturated Fat: 2g | Sodium: 63mg | Potassium: 524mg | Fiber: 8g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 12.4mg | Calcium: 104mg | Iron: 3.7mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

SO…is it dinner time yet…oops, I mean snack time…right, right.

{This post is sponsored by Kettle Brand. Thank you for supporting the brands that keep Half Baked Harvest cooking!!}