Avocado Ranch Dip
  • ⅓ cup plain greek yogurt
  • ½ cup buttermilk
  • 1 ripe avocado, pitted
  • 2 tablespoons fresh parsley (or 2 teaspoons dried)
  • 2 tablespoons fresh dill (or 2 teaspoons dried)
  • 1 tablespoon fresh chives (or 1 teaspoon dried)
  • ½ teaspoon onion powder
  • 1 clove garlic
  • salt + pepper to taste
  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • ½ cup tahini (sesame paste), optional, with some of its oil
  • ⅓ cup extra-virgin olive oil, plus oil for drizzling
  • 3 cloves garlic, peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin
  • ½ tbsp paprika, or to taste, plus a sprinkling for garnish
  • Juice of 1 lemon, plus more as needed
  • Chopped fresh parsley leaves for garnish
  • Cucumbers
  • Radishes
  • Carrots
  • Snap Peas
  • Zucchini, sliced and roasted with a drizzle of olive oil and salt & pepper
  • Asparagus, blanched in boiling water for 3 minutes
  • Artichoke Hearts
  • Cherry Tomatoes
Avocado Ranch
  1. Combine all ingredients in a blender or food processor and blend until smooth and creamy.
  2. Taste and adjust the salt + pepper to your liking.
  3. Cover and keep stored in the fridge for up to 1 day.
  1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
  2. Taste and adjust the seasoning Serve, drizzled with the olive oil and sprinkled with a bit more paprika and some parsley.
*If you're pressed for time, serve your favourite pre-made hummus. There are so many good ones available! We decided to make our own this time. This hummus recipe is adapted from The Best Recipes in the World by Mark Bittman.
Recipe by Sugar Plum Sisters at