Ingredients
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained3 tablespoons mayonnaise1 tablespoon lemon juice1/2 teaspoon garlic salt2 large ripe avocadosOptional decorations: Red and yellow pepper pieces, radishes, ripe olives and sliced miniature cucumbersAssorted fresh vegetables
Preparation
For dip, place the first 4 ingredients in a food processor; process until smooth. Cut avocados lengthwise in half around the seed; remove seeds. Reserving skins, carefully scoop out avocado and add to bean mixture; process until blended.
For crocodile heads, fill avocado skins with dip. If desired, add pepper pieces for teeth, radish and olive slices for eyes, olives for noses, and cucumbers and peppers for bodies. Serve with assorted vegetables.
