Avocado & Bean Dip Recipe - This Mom Can Cook

Ingredients

• 1 14-ounce can kidney beans, rinsed and drained, divided
• 1 14-ounce can chickpeas, rinsed and drained, divided
• 2 avocados (peeled, pitted and diced)
• 1/2 cup finely chopped red onion
• 1/2 cup slivered almonds (roasted)
• 1/4 cup olive oil
• 3 tablespoons soy-based “sour cream”
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot sauce to taste
• Artisan Nut Thins (to serve)