This avocado bean dip is made with edamame and avocado for a perfect combination of protein and healthy fats. Don’t worry, if you’re not on team cilantro there are still plenty of other herbs you can use in its place. For example, try using parsley, tarragon or dill (or a combination of all three).
- 1½ cups frozen shelled edamame, thawed and cooked
- 1 cup of white beans, drained and washed
- ½ an avocado
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro and/or fresh basil
- ½ cup rice vinegar
- 2 Tbsp extra virgin olive oil
- 1 clove of garlic
- Salt to taste
- Cayenne pepper to taste
Place all ingredients in a food processor and process until smooth. Chill and serve with rice crackers or vegetables – voila!