Quick ideas
Avocado & White Bean Dip
This dip is perfect served with some crisp veg, or slathered into flatbreads as the backbone of a lavish wrap. There are obvious overtones of guacamole here, but the beans make it a bit more robust and add some protein into the mix.
Cook's notes
Haricot beans, butter beans or chickpeas would all work in this recipe instead of cannellini beans, with chickpeas giving it more of a hummus feel.
Ingredients
- 1 garlic clove
- small bunch of coriander
- 1 red chilli
- 1 ripe avocado
- 1 tin of cannellini beans
- 1 tsp ground cumin
- 1 lime
- olive oil
- salt & pepper
Method
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Step 1
Peel and finely chop the garlic clove.
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Step 2
Roughly chop the coriander, stalks and all.
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Step 3
Halve, deseed, and roughly chop the chilli.
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Step 4
Halve the avocado, carefully remove the stone, and scoop the flesh from the skin directly into the food processor.
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Step 5
Drain and rinse the beans. Pop them into the processor too, followed by the garlic, coriander, cumin and half the chilli. Add 1 tbsp of olive oil, a pinch of salt, a grind of pepper, and a squeeze of lime. Blend until smooth.
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Step 6
Taste and tweak the seasoning, lime, and chilli with extra to your taste.
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Step 7
This dip will store well for 3-4 days in the fridge. It can be frozen and defrosted, but will need to be re-blended to bring back the consistency.