One thing about guacamole? I can eat it all. day. long. Buckets and buckets of it. Creamy, chunky, spicy, garlicky, with feta, with bacon – I love it all. Second only to my infatuation with salsa. The only thing that can save a Mexican restaurant with bad salsa, is some dang good guacamole.
This White Bean Guacamole is so light and creamy, you’ll go nuts for it. The best part? It’s healthier than your average guacamole – boo yeah baby! And super delicious. kind of a like a cross between guacamole and some kind of bean dip. The white beans give it a lighter taste than regular guacamole and I love the cumin-garlic flavors with a hint of lime. Sooooo good! This recipe will feed four, if you’re willing to share. No worries though, it comes to gather so quickly (10 minutes!) that it won’t be hard to whip up another batch if you’re needing it.
- 1 can cannellini beans
- 1 tablespoons olive oil
- 1 avocado, diced (divided)
- 1 teaspoon minced garlic
- ½ teaspoon salt
- 1 teaspoon lime juice
- ½ teaspoon cumin
- tortilla chips, for serving
- ½ teaspoon chili powder
- In a food processor, pulse beans, garlic, and olive oil until smooth. Transfer to a bowl and mash in half of avocado. Add salt, lime juice, cumin, and chili powder and mix to combine. Top with remaining avocado and serve at room temperature or chilled, with chips. Enjoy!
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