Avocado & Basil Dip

Ingredients

2 ripe medium avocados (peeled and stone removed)

400g tin of chickpeas (drained and rinsed)

Juice of ½ lemon

2 tbsp olive oil

1 garlic clove

25g basil

A pinch of chilli flakes (optional)

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Method

1. Preheat oven to 180° fan.

2. Peel garlic clove, place on baking tray and roast for 10 minutes. Remove from oven and leave to cool for 5 minutes.

3. Place all the ingredients in a food processor and pulse until smooth.

4. Serve immediately (or store in the fridge for up to 24 hours if required).

5. Sprinkle with chilli flakes to serve (optional).

Serving suggestion: serve with vegetable crudites, home baked tortilla chips, toasted pitta/sourdough, or try in a sandwich instead of mayo.