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
½ cup finely chopped red onion
½ cup slivered almonds, roasted (roasting instructions)
¼ cup olive oil
3 tablespoons organic soy-based “sour cream”
1 tablespoon white wine vinegar
¼ teaspoon salt
¼ teaspoon pepper
hot sauce to taste
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. Serve with Artisan Nut Thins.
Recipe courtesy of Blue Diamond.
Image via Personal Creations