Avocado & Bean Dip

• 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 (roasting instructions)
• 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

Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky. Combine the rest of the ingredients with the bean mixture above until well mixed.