Bean & Avocado Dip | Blue Diamond

Ingredients

• ½ cup slivered almonds
• ¾ cup cooked kidney beans (drain and rinsed if canned)
• ¾ cup chickpeas (drain and rinsed if canned)
• 2 avocados, peeled, pitted and diced
• ½ cup finely chopped red onion
• ¼ cup olive oil
• 3 Tbsp. sour cream or non-dairy alternative
• 1 Tbsp. white wine vinegar
• ¼ tsp. salt
• ¼ tsp. pepper
• Hot sauce to taste
• Nut-Thins® Sesame Seed