1/4cupfinely diced sweet onion or sliced green onions – optional
Instructions
Very lightly steam broccoli until vegetables are bright in color and tender, but not too soft.
Set aside, uncovered, to cool.
Meanwhile, place garlic in food processor and process until chopped fine.
Add chickpeas, seasonings, tahini, lemon juice, and lime juice and process until fairly smooth.
Add drained broccoli to food processor.
Cut avocado in half, remove pit, scoop out flesh, and add to food processor. Process until fairly smooth.
Add cilantro and process just until mixed.
Stir in onion if desired. Serve immediately.
Notes
1. I recommend chickpeas cooked in a crock-pot or an Instant Pot for this dip. Canned chickpeas don't blend up creamy enough. (See note above.)2. The amount of salt called for is for chickpeas cooked without salt. If your chickpeas contain salt, adjust the amount added accordingly.