Chunky Jalapeno Avocado Bean Dip

Creamy vegan dip with a bite that makes a delicious spread too.

15 oz can chickpeas or white beans, drained & rinsed
1 large avocado, pitted & skin removed
1/4 cup water
2 tbsp olive oil, extra virgin
1/2 lime, juice of
1 tbsp jalapeños, seeded & chopped (use 1/2 tbsp for kid friendly & more or with seeds to taste)
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cumin
Handful cilantro
1/2 cup corn (if using frozen thaw beforehand)

View the full recipe at iFOODreal →