This cilantro avocado white bean dip can be made in less than 10 minutes. It’s pungent, lemony, and creamy.
What does summer mean to you?
Time for vacations, freedom from school and work, gorgeous fresh fruits and vegetables growing in your garden, or outdoor activities with family and friends.
That pretty much describes our summers. This summer, my 5-year-old son, Leo, decided to write down messages about what we are going to do everyday on a blackboard with chalk. This has become our morning routine.
Some days, the blackboard is filled with activities. Swimming pool, park, summer festivals, library visits, etc. What will we do for meals and snacks? How about a simple, healthy, tasty, and versatile recipe for a busy and fun day like this?
This cilantro avocado white bean dip can be made quickly with ingredients that you can easily find in grocery stores or a home garden. Every summer, we plant lots of herbs and vegetables in our garden. So most of the ingredients are already at my fingertips.
I picked some cilantro and cayenne pepper from our garden. If you don’t have a food processor you can mash the beans and ripe avocado with a potato masher and then add the minced garlic, cilantro leaves, and other ingredients. I used a food processor to blend all ingredients together so it has a creamy texture. We’ve had this food processor, that I use regularly, for 12 years, and it’s a real work horse.
I said this cilantro avocado white bean dip is versatile because you can either use it as a dip or make a healthy sandwich with it. I’m sure it tastes delicious either way.
- 1½ cups cooked navy beans or other kind of white beans
- 2½ tablespoons lemon juice freshly squeezed from a medium size lemon
- 1 bunch cilantro
- 1 ripe avocado
- ⅜ teaspoon salt
- ½ green cayenne pepper or adjust the amount to your taste
- 2 cloves garlic
- ⅛ teaspoon black pepper
- 1 tablespoon minced sweet red pepper
- 1 teaspoon roasted white sesame seeds
- Blend all ingredients in a food processor until creamy.
- Garnish with minced red pepper and sesame seeds. Serve cold.
If you’d like to have a chunky texture, use a potato masher to mash avocado and navy beans. Mince cilantro leaves, cayenne pepper, and garlic. Mix the remaining ingredients together.