Easy White Bean And Avocado Dip Recipe
Easy White Bean And Avocado Dip Recipe – super quick to prepare, perfect for a nutritious and delicious snack.
How was your weekend?
It has been so hot and humid here and not much fun for me. When you’ve gained over 20 pounds, maybe staying indoors is the best decision.
On days like these, I usually don’t feel like cooking and like to make some healthy snacks, like this Easy White Bean And Avocado Dip.
Upgrade your favorite guacamole and make this simple and effortless dip. It is light and creamy with an amazing fresh flavor. Tastes great on its own, with crackers or on a toast.
All you need t make this White Bean And Avocado Dip is just pantry staples like – a can of white beans, avocado, lemon juice, garlic, olive oil, yogurt and a blender. I’ve made this many times in the past and I’ve also used dry beans, which I soaked and boiled in advance. But I usually don’t have time to cook beans, that’s why I used canned ones this time. This recipe is perfect for the people, who don’t like chickpeas.
This dip is something in between hummus and guacamole. It has the creamy hummus texture, but the freshness of guacamole.
Serve with crackers, chips of crunchy veggies. This dip is perfect for your next barbecue, because the fresh flavors will be a great addition to any meat, too.
EASY WHITE BEAN AND AVOCADO DIP
- 1 (15 oz) can white beans
- 1 large avocado
- 1 garlic clove — , pressed
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp cayenne pepper
- 2 tbsp olive oil
- 3 tbsp thick Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp chopped parsley — (optional)
- 1 tsp sumac to sprinkle on top — (optional)
- Combine beans, avocado, garlic, salt, pepper, cayenne, olive oil, Greek yogurt and lemon juice. Blend until smooth.
- Taste and add more salt, if necessary.
- Stir in chopped parsley.
- Transfer to a bowl and sprinkle with some sumac. Serve.
Nutrition InformationCalories: 181, Fat: 9g, Saturated Fat: 1g, Sodium: 202mg, Potassium: 494mg, Carbohydrates: 18g, Fiber: 5g, Protein: 6g, Vitamin A: 65%, Vitamin C: 4.5%, Calcium: 64%, Iron: 2.3%