The avocado chickpea spread has been popping up all over my newsfeed. I decided to create a raw version. All of the same nutrients but full of all the digestive enzymes too!

You will need to soak the chickpeas. I soak 1 lb at a time and separate into 3 equal portions when done- about 1 3/4 cups each. Soak the chickpeas for 24 hours. Then drain and rinse. I keep the chickpeas in the colandar that I drained them in and put it on top of a plate. Place this plate on the counter and let sprout for 12 to 24 hours. If I let it go for longer than 12 hours I rinse them again and then put back on the counter. Once they are done being sprouted you can separate into 3 equal servings. I freeze the 2 other servings in quart sized freezer bags. I find that the freezing process breaks down the cell walls even more thus making a creamier dip- so if you have the time, freeze all 3 servings first before making the dip. On the day you want to make the dip, take a bag out of the freezer and let defrost on the counter or put in a bowl and cover with cool water. Doesn’t take long to defrost with the bowl/water method.

To make this dip you will need:

1 3/4 cup of soaked and sprouted chickpeas
2 organic avocados
the juice of 2 large lemons
1-2 tbsp of minced garlic (I like mine extra garlicy so I use more)
1 tsp cumin powder (more if you like)
1 tsp pink sea salt (more if needed)
1/4 tsp cayenne powder
1/4 cup water

Place all ingredients in blender and blend until creamy. You can adjust seasonings if needed. I topped mine with some paprika powder.

The recipe is versatile. You could use lime juice rather than lemon, add some cilantro, jalapeno for more a guacamole type dip..

Serve with cut veggies or with flax crakers.