Creamy Avocado and White Bean Dip

Name: Creamy Avocado and White Bean Dip
Yield: 4 servings
Ingredients: 240 g canned white beans drained and rinsed; 2 each ripe avocado pitted and peeled; 1 each garlic clove minced; 30 ml fresh lemon juice juiced; 30 ml olive oil; 20 ml water cold; 3 g fine salt; 1 g ground cumin; 0.5 g black pepper freshly ground; 10 ml water cold; 8 g fresh cilantro roughly chopped; 0.5 g smoked paprika for garnish

This side dish blends avocado and white beans into a thick, smooth dip with lemon, garlic, cumin, and olive oil. It is finished with optional cilantro and smoked paprika and served chilled or at cool room temperature with vegetables, crackers, or toasted bread.

By Julienne

Servings: 4

Ingredients

240 g canned white beans drained and rinsed
2 each ripe avocado pitted and peeled
1 each garlic clove minced
30 ml fresh lemon juice juiced
30 ml olive oil
20 ml water cold
3 g fine salt
1 g ground cumin
0.5 g black pepper freshly ground
10 ml water cold
8 g fresh cilantro roughly chopped
0.5 g smoked paprika for garnish

Instructions

Add the white beans, avocado, garlic, lemon juice, olive oil, 20 ml of the water, salt, cumin, and black pepper to a blender or food processor. Blend until smooth, stopping once or twice to scrape down the sides. If the mixture is too thick, add the remaining 10 ml water a little at a time until it blends easily. The dip looks smooth, pale green, and cohesive, with no visible bean pieces.
Taste and adjust with a pinch more salt only if needed. Fold in the cilantro if using, then add the remaining 10 ml water while blending briefly only if the dip still feels too stiff. Transfer to a serving bowl and smooth the top. The dip tastes bright and balanced, and the surface is evenly smoothed in the bowl.
Sprinkle with smoked paprika if using, then serve immediately or chill until serving time. The garnish is visible on the surface and the dip holds its shape on a spoon.