Avocado bean dip is a great cross between guacamole and hummus.  Homemade dips are far healthier than their store bought counterparts, and are quick and easy made in a food processor.  A big platter of veggies and dip are perfect for game day or any occasion paired with anything… pretzels, pitas, crackers, or tortilla chips (super kid friendly!).  Canned white beans or chickpeas work great, but I like to make huge batches of dry beans (3 to 5 pounds at a time, try mixing white beans and chickpeas) and freeze them in jars.  Just soak them overnight, drain, rinse and simmer them in water until done, probably 4 or 5 hours.  Works great with black beans too.  

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Recipe: Avocado Bean Dip

Ingredients

  • 1 clove garlic
  • 1 c cooked white beans
  • 1/2 c plain yogurt
  • 1 avocado
  • juice of half a lemon, zest too (lime is good too)
  • 1/2 t salt
  • 4 grinds black pepper
  • 3 T cilantro

Instructions

  1. Puree all ingredients in a food processor (do the garlic alone first to make sure it gets minced).

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 4

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Avocado Bean Dip
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