Photo of Hot pepper avocado toast platter - dip recipe by WW

Hot pepper avocado toast platter - dip recipe

0 - 4
PersonalPoints™ per serving
Total Time
10 min
10 min
This recipe is brought to you by our friends at Bick's.



3 medium, pitted and peeled

Canned drained chickpeas

½ cup(s), rinsed and drained


1 tbsp(s)

Fresh lime juice

1 tbsp(s)

Garlic clove(s)

1 clove(s), large, finely minced

Uncooked red onion(s)

1 tbsp(s), chopped, chopped

Ground cumin

¼ tsp(s)

Table salt

½ tsp(s)

Bick's Pickled Hot Banana Pepper Rings

17 piece(s), finely chopped, plus additional for garnish (optional)


  1. Puree avocado in bowl of food processor or blender.
  2. Add next 7 ingredients and puree until smooth.
  3. Remove from bowl and mix in finely chopped hot pepper rings. Place in serving bowl and garnish* if desired.
  4. Serving size: 1/4 cup of dip


*Garnish with: Chopped red onion, chopped Bick’s® Hot Pepper Rings, chopped cilantro, olive oil Serve with: Toasted bread points, sliced cherry tomatoes, sliced red onion, Habitant® Pickled Beets (sliced or whole baby), Habitant® Pickled Onions, sliced smoked salmon garnished with capers, Bick’s® Hot and Spicy Sandwich Savers, crumbled goat cheese, chopped chives, Bick’s® Hot Pepper Rings, hard boiled eggs garnished with Bick’s® Hot Pepper Relish, bacon strips.