Just a quick post today because the next couple posts I'm planning have some pretty obscure ingredients... This is a dip that I made when I was given a huge sack of avocados at a market for £1. It's very healthy; full of good fats and a decent amout of protein from the cannellini beans. What's more, it's very customisable as you can easily swap out a few of the ingredients for ones you have at hand; haricot or butter beans will do if you don't have any cannellini beans, lemon juice if you have no limes.. you get the idea. Oh, and I love the kick that lingers from the cayenne pepper, but definitely skip (or halve) it if you're not good with hot food!
One medium mixing bowl of dip
|1½||limes, juice of|
|2||400g/15-ounce tins cannellini beans, rinsed and drained|
|1||garlic clove, crushed or grated|
|½||tsp cayenne pepper (optional)|
|2||tbsp flat-leaf parsely, chopped|
|2||tbsp fresh coriander (cilantro), chopped|
- Scoop out the avocado flesh into a large bowl (if you don't own a stick blender, scoop the flesh into a food processor).
- Add the rest of the ingredients and, using the stick blender, blitz until smooth.
- Eat straight away with crackers or pita, or use as a spread in sandwiches and wraps. If making in advance, store in an airtight container and squeeze some lemon or lime juice over the surface to stop it going brown.