Thanks to my sister, this has recently become one of my favorite 'go-to's for some tasty, filling & gratifying bites. This is yummy by itself or as a dip with tortilla chips or seed crackers. Sometimes I substitute or skip ingredients, based on what's in the kitchen. There are no measurements, just approximate and adjust for taste.
Mix: 2 cans of rinsed garbanzo beans. (Rinsing just sheds some skin & makes them a little prettier.)
1 lg. can black olives, diced
2 small or 1 large diced tomatoes
Chopped green onion
*Can also add diced red bell pepper or corn.
Shake in a few teaspoons of Cumin & Paprika
Pour White Champaign Vinegar, so it's there, but not soup-y, of course.
Stir together.
Lastly, chop & add 4-5 avocados.
Stir again. Adding the avocados last makes them not look yucky or get too smashed. If you are preparing to serve later, I suggest storing the avocado separately and mixing in just before serving.
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