Cannellini Guac
I love avocado on toast I literally eat it every single morning. I usually have it with rocket, tomato and onion during the week and eggs on the weekend, always with a deliciously hot full cream milk cappuccino. YUM Avocado is already a powerhouse of nutrition and full of healthy fats, but I wanted to healthify it a little further and add some extra protein and fibre to my weekday breaky, nek minute my Bean Guac was born.
I love avocado on toast I literally eat it every single morning. I usually have it with rocket, tomato and onion during the week and eggs on the weekend, always with a deliciously hot full cream milk cappuccino. YUM Avocado is already a powerhouse of nutrition and full of healthy fats, but I wanted to healthify it a little further and add some extra protein and fibre to my weekday breaky, nek minute my Bean Guac was born.
- Carbohydrate 2.997625 g
- Cholesterol 0 mg
- Fat 0.170624999775 g
- Fiber 0.172999994978309 g
- Protein 0.42625 g
- Saturated Fat 0.024757499968932 g
- Serving Size 1 1 Serving (18g)
- Sodium 37.9805989583289 mg
- Sugar 2.82462500502169 g
- Trans Fat 0.012868124993907 g
- Calories 13 calories
Step-by-step
- Throw the beans in a pot along with 3 of the garlic cloves, cover with plenty of water and simmer until a bean easily squishes under a spoon, approximately an hour.
- Once the beans and garlic are cooked put them in a food processor with the avocado, lemon juice, raw garlic clove, dash of olive oil and a sprinkle of salt and pepper and blitz until smooth.
- This also makes a delicious dip served with vegetable crudités. For a little extra punch add a bunch of coriander leaves and a sprinkle of smoked paprika.
Traditional guacamole relies entirely on mashed avocado for its rich body, whereas this legume-based variant introduces cooked white beans into the mix. Adjusting yields requires careful attention because beans absorb fat and acid differently than avocado flesh does.
- Double the beans and avocado proportionally while keeping the lemon juice at three-quarters strength initially to prevent excessive sourness.
- Add the olive oil in a thin stream through the food processor lid while the motor runs to properly emulsify the fats.
- Simmer the beans until a single sample easily squishes under the back of a spoon without resistance, typically taking around 60 minutes.
- Store leftovers in an airtight container with a direct layer of plastic wrap pressed onto the surface for up to 48 hours to prevent oxidation.
Achieving a silky mouthfeel depends entirely on processing the hot garlic and thoroughly cooked beans while they retain residual heat. Skipping this warmth step results in a grainy paste instead of a cohesive spread.
