First time using cannellini beans, also known as white kidney beans. I have a red kidney bean hummus recipe I want to make, but after discovering an avocado in the fridge, which needed eating, I decided to make this avocado hummus. It's a nice alternative to my other varieties of hummus / dips (including guacamole).
I didn't add any olive oil to this version of hummus as the avocado gives the dip a smooth and creamy taste. The avocado contains healthy fats, so there's no need to add more fat with oil. Cannellini beans are high in protein and fibre and low in fat. They are popular in Tuscan and other Italian cuisine. When combined with the avocado, this is a great macronutrient dip!
Avocado Hummus
Makes 5 (66g per serving)
Ingredients:
- 60g / 2oz avocado
- 425g / 15oz / 1 can cannellini beans (white kidney beans)
- 15ml / 1tbsp bean juice
- 60ml / 4tbsp lime juice AND/OR lemon juice
- 5g / 1/4cup cilantro, fresh
Method:
Drain the can of cannellini beans, retaining 1 tablespoon of juice.
Add all ingredients to a food processor and blend together.
Spoon into a container for storage.
Serve with chopped vegetables or baked corn tortillas. ENJOY!
Nutritional Information:
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