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Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 1 can (15 ounces) garbanzo beans
- chickpeas, rinsed and drained
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic salt
- 2 large ripe avocados
- Decoration options: red and yellow pepper pieces, sliced miniature cucumbers, radishes and ripe olives
- Assorted fresh vegetables
Method
- For dip, place first four ingredients in a food processor; process until smooth. Cut avocados lengthwise in half around the seed; remove seeds. Reserving skins, carefully scoop out avocado and add to bean mixture; process until blended.
- For crocodile heads, fill avocado skins with dip. If desired, add pepper pieces for teeth, radish and olive slices for eyes, and olives for noses. Serve with vegetables.
