Gluten-Free Loaded Corn Chip Dip

Ingredients

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• 1.5 cups cooked chickpeas, mashed (one 15-oz can, drained) Shop
• 2 tbsp olive oil
• 1 tbsp nutritional yeast Shop
• 0.5 tsp salt
• 0.25 tsp smoked paprika Shop
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1 tbsp finely diced red onion
• 1 ripe tomato, diced
• 1 avocado, diced
• 1 jalapeño, finely chopped
• 0.5 cup shredded cheddar or dairy-free cheese (optional)
• 1 bag corn tortilla chips, for serving Shop

Instructions

1. 1 In a medium bowl, combine the mashed cooked chickpeas with olive oil, nutritional yeast, salt, and smoked paprika. Stir vigorously until the mixture is well combined and begins to resemble a creamy dip.
2. 2 Add the fresh lime juice to the chickpea mixture and stir again to incorporate. The lime juice will add a bright, zesty note to the dip.
3. 3 Gently fold in the finely diced red onion and chopped fresh cilantro. Mix just until evenly distributed throughout the dip, preserving some texture from the onion.
4. 4 Taste the dip and adjust seasonings as needed, adding more salt, paprika, or lime juice to achieve your desired flavor profile. This step ensures the dip is perfectly balanced.
5. 5 Spread the dip in a shallow bowl and let it sit for about 10 minutes. Just before serving, top with the tomato, avocado, jalapeño and cheese if using, and serve with the corn chips.

Nutrition (per serving)

Tips & Notes

• Mash the chickpeas while warm, or warm canned ones briefly first. They break down more smoothly than cold chickpeas.
• If the dip is too thick to scoop with a chip, loosen it with a spoonful of water or the chickpea liquid.
• Top it at serving time with diced tomato, jalapeño or avocado to make it properly loaded, and choose corn chips labeled gluten-free.

Common questions