Peace, Love & Energy Dip
The best thing in my refrigerator right now. It’s a dip! An updated version of the virtuous hippie spreads found for decades in California grocery co-ops and farmers’ markets.
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.
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.
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.
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 here are a few other other favorite dips, spreads, and the like.
More Dip Recipes
- Baked Artichoke Dip
- Guacamole
- Seed Pâté
- Golden Beet Hummus
- A Vibrant Beet Caviar
- Mung Bean Dip
- 10 Party Dips, Spreads and Smears
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Peace, Love & Energy Dip
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.
- 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)
-
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!
Makes about 3 cups.
Related Recipes
10 Party Dips, Spreads and Smears for your Next Celebration
Everyone needs a short list of great party dip recipes alongside a few flavor-packed spreads and smears. Here are ten fantastic options ranging from artichoke dip to homemade labneh along with the keys to great guacamole.
Baked Artichoke Dip
This simple artichoke dip hits all the crowd-pleasing notes of the classic version, but cuts way back on the mayo-bomb aspect. And guess what? No-one can tell the difference. I still use a bit of mayo, but incorporate some silken tofu and greek yogurt.
Guacamole
To make the best guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.
A Vibrant Beet Caviar
Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche.
Seed Pâté
Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal. The base is made of seeds that have been soaked for a stretch and then blended into a creamy, full-bodied puree. In this instance I've worked in fresh herbs and garlic, but it's not hard to imagine many different ways to approach the base. Finish seed pate with a bit of miso - for flavor, seasoning, and easy nutritional boost.
Mung Bean Dip
To get the smoothest, creamiest bean dip you can imagine, use mung beans. They work beautifully accented with shallot oil and chives in this hummus-inspired spread.
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Comments
This is fantastic. Wondering if curry powder will take away the flavors of avocado, but will try in a small qty before adding to the whole thing. This is too good. Thx so much.
Yes – do it to taste if you’re not sure. Enjoy!
Wondering how this would be without curry powder? Curry powder is a no-go for our house
Give it a try! You could trade in another flavor profile your family likes.
OMG this dip is AMAZING
Thank you for sharing it! I’m about to make more!
Thanks Kaila! So happy you like it.
Hi from Australia. Had it under construction within two minutes of reading. Really lovely and so versatile. I used my fav. Malaysian curry powder but can see a more Indian profile or middle eastern being really lovely too. So wonderful to have a base dip you can take in different directions. Would you suggest only a few days in the fridge or would a week be good
Thank you.
Hi Micala – So happy you liked it! I try to finish it up w/in 4-5 days.
Delicious.
Good recipe! I used navy beans instead of chickpeas, soaked almond, golden milk spice mix for seasoning and omit the ginger; delicious, and keeps well in the fridge.
I was skeptical but I can’t wait to make this again. Hopefully for a crowd. It makes a lot! Made mostly as written using cashews, 1.5 avocados, skipped the orange juice and maple syrup. The consistency is light and whipped (used a vitamix) and so creamy. I could (and did) eat spoonfuls of it.
This dip looks amazing! I can’t wait til I can make it! I KNOW that it will taste great! Thank you!
This looks great! Putting it on my to-make list now. Can you also tell us a bit about those crackers? I make the olive oil crackers from your site from 10+ years ago (!) but these look different…
Hi Maggie! Those are just some “everything crackers” Wayne picked up on the last grocery run. 🙂
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.
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!
Thanks Susan!
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!
Thanks 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.
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!
go for it Elizabeth! Tweak to your liking 🙂
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!!
this sounds really really tasty. i must make it soon. great to have some in the fridge…
cheers
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.
Yeah – I just use a touch to even out the lime a bit – but absolutely leave it out if you like!
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?
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!
Looks Delicious!!! How do you prevent the avocado in it from discoloring ? Or does this need to be made and consumed right away?
Hi Annu – It’ll keep just fine for a few days! The citrus juice tempers the discoloration.
Just made this dip – so yummy! Halved the curry and put in a little bit of chipotle in adobo. A keeper!
ooh! love the chipotle swap! Good call!
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!
Yes exactly – dried powdered if you don’t have fresh. Enjoy!
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