A creamy avocado-cilantro white bean dip made easy in the blender. The perfect healthy snack dip!
If you are not a fan of chickpeas, this recipe is going to make you super excited! I’m probably in the 1% of all people here, but I really dislike hummus. (Can we still be friends?!) I wish I liked it because the flavors always seem so enticing (roasted red pepper, I’m talking about you!) and it’s a super healthy snack.
I’ve come to discover it’s not so much hummus I have a dislike for, but actually chickpeas. So the fact that hummus is mainly chickpeas is perhaps why I have an aversion to it.
So, I wanted to test that theory. I decided it would be fun to try and make a hummus-like dip, but with a different kind of bean. I tried white cannellini beans in this dip and let me tell you, it’s crazy good. I’ve eaten this dip straight for days now!
PLUS it’s very easy to make. The ingredients just get blended together until smooth! Then into the fridge it goes to get chilled and allow the flavors to deepen/meld with each other. The flavors in this dip are pretty adaptable to personal preference — you can always add smaller amounts of some of the ingredients (such as jalapeños or the cilantro) and increase them to your personal preference.
Just in case there is anyone else out there that isn’t a huge hummus fan or hates chickpeas, this is going to be your new go-to dip! Or if you do happen to love hummus but also love avocado, cilantro, and white beans all in a delicious and filling dip, you are really going to love this dip 🙂
Especially if you’ve got lots of fresh chopped up veggies AND some perfect chips to use for the dip. The husband’s all-time favorite chips are the Multigrain Tortilla Chips by the folks from Food Should Taste Good. They’ve also always been one of my favorites UNTIL I tried their Sweet Potato Tortilla Chips. I’m absolutely an addict to those now. And with this dip, they are divine! Have you tried their Sweet Potato Tortilla Chip version? If you have, you totally know what I’m talking about. 🙂
These chips are good wholesome snacks that do not skimp in the flavor department. It’s pretty amazing how few ingredients are listed on the back of the bag which illustrates just how delicious simple and real ingredients taste.
- 1 can (15.5 ounces) cannellini beans
- 1 medium-large ripe avocado
- 2 teaspoons lemon juice
- 3/4ths of 1 bunch cilantro stems removed
- 2 teaspoons balsamic vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon each salt and pepper
- 1/4 cup chopped jalapeños seeded, optional
- Dipping ingredients: Food Should Taste Good Multigrain Tortilla Chips or Sweet Potato Tortilla Chips, Fresh veggies such as: sweet bell peppers, celery, carrots, cucumber, etc.
Rinse and thoroughly dry the cannellini beans.
Cut the avocado in half, remove the pit, and coarsely chop. Mix the avocado pieces with the lemon juice.
In a large blender or food processor, combine the beans, avocado + lemon juice, cilantro, balsamic vinegar, olive oil, salt and pepper, and jalapeños if desired. (It adds some good heat - if you are worried, leave it out or add it in slowly - you can increase or decrease the amount depending on personal preference).
Pulse until the mixture is completely smooth scraping down the sides and stirring as needed. You want the dip to be as smooth as possible.
Taste test and increase cilantro, salt, or pepper as desired.
Transfer mixture into an airtight container and place in the fridge for at least 30 minutes. This allows the flavors to fully meld and to get the dip chilled.
Serve with chopped veggies and Food Should Taste Good Tortilla Chips.
Return any leftovers to the fridge.
*Cook time refers to chilling time.
Special thanks to Food Should Taste Good for sponsoring this post. As always all opinions are my own!