Ok, I lied. So it’s not endless, but it sure makes a heck of a lot. And that’s saying something because my family can polish off your average container of guacamole within 5 minutes. Which is why I love this recipe. Not only does it make a lot, but only uses 1 avocado. How is this possible? With a secret ingredient: pureed cannellini beans! For all those who are wary, you can’t taste or see them at all. Plus, you get a huge dosage of fiber. It’s so filling, in fact, that you can eat it alone as part of a lunch or dinner. Double the recipe and you’re guaranteed leftovers. What’s not to love?
Just a quick side note though: I have only tried using cannellini beans, so I can’t vouch for any other white bean. I, personally, hate and can detect chickpeas every time they’re used. So experiment at your own risk!
1 14 oz can cannellini beans, drained and rinsed
1 garlic clove, minced
1/4 onion, diced
3 tbsp cilantro
2 tbsp lemon juice
1 roasted red pepper, diced
red pepper flakes, to taste
salt and pepper, to taste
Mash the cannellini beans with a potato masher. Add and mix in the avocado until smooth. Add and stir in the rest of ingredients. Serve with chips, cut-up veggies, or my favorite way, with a spoon.