Peace, Love & Energy Dip

Peace, Love & Energy Dip

I’m going to share the best thing in my refrigerator right now. It’s a dip, and I can’t get enough of it. If you can imagine an updated version of the virtuous hippie spreads found for decades in California grocery co-ops and farmers’ markets -- that's what I was going for. The base is a trifecta of creamy ripe avocado, nuts (cashews or almonds), and chickpeas. Citrus juice kicks in with acidity from orange and lime. And I raided the spice drawer after that - cayenne, curry powder, and ginger all play for keeps here.

Peace, Love & Energy Dip

A Versatile Dip (or Spread!)

This is a hardworking dip. It’s great with baked pita chips, tortilla chips, crackers, etc. It can also play a supporting role in many other ways. It’s a versatile sandwich spread. And I love it slathered across garlic-rubbed grilled flatbreads. It’s A+ inside burritos, or on top of quesadillas. Make a big under swoosh in the bottom your favorite grain bowl and load it up. You can even thin it out with a splash of olive oil, and extra citrus juice for a creamy dressing. 

Peace, Love & Energy Dip

Toppings

I like the idea of using toppings to let people know what they're eating. So, for example, here you see cashews, chickpeas, and the curry powder. The toppings also add varied texture to the creamy dip. You can use as many or as few as you like, but I do notice the toppings always get scooped up first with this one.

Peace, Love & Energy Dip

Please make this dip, you won't be sorry ;) It’s just so good and so versatile. But if you think it might not be your thing -- other dips / spreads I love include this vibrant beet caviar, or, of course, great guacamole. Enjoy! xx, -h

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Peace, Love & Energy Dip

4.78 from 18 votes

Use your favorite curry powder here! Or favorite spice blend. The dip is super flexible in that regard. I often use my favorite chana masala spice blend, but you can experiment. Also, the spice level here is what I would consider moderate. It's feisty, not inferno. You can dial the cayenne up or down.

Ingredients
  • 1 large, ripe avocado (about 1 cup)
  • 1 cup chickpeas, drained and rinsed
  • 1 cup cashews or almonds, soaked in water for 30 minutes
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed orange juice
  • 1- inch chunk of ginger, peeled OR 3/4 teaspoon ground ginger
  • 2 medium cloves garlic, peeled
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon fine grain sea salt
  • 2 teaspoons favorite curry powder
  • 1 teaspoon maple syrup
  • 1/4 cup water
  • To serve: toasted cashews, slivered basil, extra chickpeas, drizzle of olive oil, sprinkling of curry powder (optional)
Instructions
  1. Combine all the ingredients in a high-speed blender and blend until silky smooth. You might need to scrape down the sides a couple of times along the way. If you need to add another tablespoon or so of water to get the thickness you like, go for it. Or use more orange juice. Serve topped with any/all of the suggested toppings. Enjoy!

Notes

Makes about 3 cups.

Serves
12
Prep Time
10 mins
Total Time
10 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • This is my new favorite recipe for an appetizer/dip. I made it today after reading the recipe in my inbox this morning. I want to put it on everything and eat it with everything. Thank you for this wonderful recipe it is so so yummy.

    Baltina
  • I think the time delay between this recipe landing in my inbox and me pulling out the ingredients from my pantry was about 30 seconds! And it didn't disappoint. It tastes as good as it reads!

    Susan Saunders
  • I am so glad I made this (had never tried garbanzo+avocado before) and had so much fun dining on it with grilled bread as suggested. For anyone sad about not traveling, this recipe - at least for me - brought a hint of adventure, if for no other reason than being a recipe totally beyond my usual rotation: thanks Heidi!

    Greta
  • This was amazing! The only thing I didn’t like was watching everyone devour it—not enough leftover for me! I did it in a food processor because I already had it out, and it didn’t quite get silky. Will try the blender next time.

    Tory
  • Much appreciate this recipe, as we are gluten free vegans and it's tough to find good dips/spreads. Made this and it's quite wonderful. In the future, I"ll probably swap out 1/2 of the cup of nuts for more avo. It's a bit too nutty, and doesn't seem like the texture demands a full cup-o-nuts. Thank you!

    Elizabeth
  • Just made this and needed to do a little doctoring to save it from my direct swap of garam masala for curry powder. Didn’t even think about how pungent those spices would be, so added another can of chickpeas, some extra lime juice and more maple syrup. It’s still very cardamom-forward, but tasty!!

    Meredith
  • this sounds really really tasty. i must make it soon. great to have some in the fridge... cheers sherry

    sherry
  • I loved this, but would not add syrup next rime, as it seemed too sweet to me. Definitely will be making this again and again.

    Martha
    • Yeah - I just use a touch to even out the lime a bit - but absolutely leave it out if you like!

      Heidi Swanson
  • This looks totally awesome. We just have a regular blender, and I know it won't do what the nuts need. Do you think chopping and using a food processor with at little water would work after soaking?

    MJBains
    • Yeah - give it a go! Follow the directions as written, and then thin with extra water at the end if needed. Might not get as silky smooth, but it should be good!

      Heidi Swanson
  • Looks Delicious!!! How do you prevent the avocado in it from discoloring ? Or does this need to be made and consumed right away?

    Annu
    • Hi Annu - It'll keep just fine for a few days! The citrus juice tempers the discoloration.

      Heidi Swanson
  • Just made this dip - so yummy! Halved the curry and put in a little bit of chipotle in adobo. A keeper!

    Stacey
  • Is the 3/4 tsp ground ginger powder or freshly grated? I assume it is the dried powder kind but want to make sure. Thank you!

    Yw
    • Yes exactly - dried powdered if you don't have fresh. Enjoy!

      Heidi Swanson
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