Avocado Hummus Dip

Category: Appetizers & Snacks   Dressings & Sauces  


One 15-ounce can cannellini beans, rinsed and drained
1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
1/2 packed cup arugula
1/3 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 clove garlic, smashed
1 teaspoon sea salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 tablespoons extra-virgin olive oil


Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor.
Pulse until the mixture is coarsely chopped.
Gradually add the olive oil until the mixture is creamy.
Season with salt and pepper.

Also great to use instead of mayo on sandwiches