Tomatillo dip/sauce with avocado and chickpeas!
I may be exaggerating, but this is probably the best thing I have ever made. A little bit spicy, a little bit tangy, full of nutrients, and highly addictive! It’s great with tortilla chips and as a taco topping, but I bet it would taste great as a veggie dip too. I bet it would taste great on pretty much everything, really.
1 can of chickpeas/garbonzo beans
1 perfectly ripe avocado
2 tomatillos (mine were fairly large for tomatillos, so you might want to use more of them if yours are small)
1 clove garlic, minced
1/2 tsp black pepper
About a 1/4 tsp salt
1/2 tbsp red pepper flakes (add more or less of these according to your spice preferences!)
1 tbsp oil—I used sesame, but whatever you have will likely work just fine
First, blanch the tomatillos. Bring water to a boil, add tomatillos, and cook for 5 minutes or until they are tender. Let them cool, then dice them. Remove peel and pit from avocado and dice this too. Combine tomatillos, avocado, garlic, and oil in blender or food processor. When these make a smooth mixture, add chickpeas and spices. Blend until the dip reaches your desired consistency—mine is creamy but a little lumpy.
Note: if you have a food-processor or a superduperpowerful blender, you can probably combine all the ingredients at once. My blender doesn’t like to take on too much solid food at once, so I added things gradually.
Bonus: If you want to make your own baked tortilla chips or taco shells, lightly grease some corn tortillas with your choice of oil. Add a little salt and put them in the oven for about 10 minutes at 375.