Avocado and White Bean Dip
Want to try something new with your appetizers? Here’s a Kitchen Spirit “Reality Recipe” you can serve with gluten-free crackers, fresh cut veggies, or just on the side!
Here’s an easy, healthy dip you can make in no time. It’s one of my husband’s favorites, so I always have plenty on hand. Use organic, fresh ingredients whenever possible, and experiment a little using spices and herbs in your kitchen.
1 – ripe avocado
1/2 – cup cooked white beans (you can also substitute canned low sodium)
1/4 – cup cilantro
1/4 – cup parsley
1/2 – tsp turmeric
1/2 – tsp red chili pepper flakes
Course ground pepper and Himalayan salt to taste
2 – tbsp lime juice
1/2 to 3/4 cup filtered water
1 – tsp crushed garlic
1 – tbsp organic avocado oil (use garlic infused oil if available and skip the crushed garlic)
Cook dried white beans ahead of time and store until ready to use. You can also substitute chick peas:
Presoak 1-cup beans overnight in filtered water. Put presoaked beans in medium size pot and add filtered water to about an inch below the rim. Bring to a boil, then reduce heat and simmer uncovered for 45-60 minutes, adding water as needed. Test a few beans by pressing against the inside of the pot with a fork or spoon. They’re ready when they soften easily. Drain and store cooked beans in a glass jar in the refrigerator.
Set up your Ninja (or other mini food processor). Cut the avocado in half, remove the pit, and scoop into the processor. Sprinkle with pepper, add red chili flakes, turmeric, cilantro, parsley, garlic, lime juice, and avocado oil. Add beans and sprinkle lightly with salt.
Add ½ cup filtered water and process for 20 -25 seconds. Check the mixture – it should be a bit chunky. If you like this texture, you’re good to go. If you prefer a smoother consistency, add a little more water and process for 30 seconds more.
Smooth and creamy
Store the avocado white bean dip in a glass jar in the fridge. Before putting on the lid, add a small amount of lime juice on top to inhibit browning.
Serve with gluten-free chips or fresh cut veggies like celery, carrots, peppers, and zucchini. This goes pretty fast in our house – don’t be surprised if you end up making a double batch next time!
Here are my “must-haves” in preparing this recipe. You can use your favorite food processor, depending on whether you’re making a single or double batch. We like our food on the spicy side in our house, and dried red chili pepper flakes are perfect to heat things up. For storage, glass jars make it easy to view in the refrigerator or freezer, and keep food fresh for several weeks. You can find them on Amazon – just click on the photos below for more info.