A healthy and creamy avocado and white bean dip with ginger, lime and a hint of wasabi flavor. An easy and healthy snack recipe!
I feel like I’m the only person on this planet who doesn’t watch football.
If I did watch football, then I would have known that last week was the time to post snack food!
Well luckily, even though I don’t watch football and totally dropped the ball on Superbowl food, I happen to like chips and dip any day of the year.
So here I am, one week late, with some awesome
Superbowl everyday snack food in the form of this avocado white bean dip!
First this was going to be wasabi hummus. But then I ended up using white beans, ditching the tahini, adding lime and ginger. So I figured at that point, I’d strayed pretty far from ‘hummus’.
So instead, let’s call this white bean dip.
And this dip wasn’t quite right until I added a last-minute ingredient: avocado! The avocado-lime-wasabi-ginger all go together perfectly. Plus avocado also happens to make the creamiest dip ever.
Has anyone ever snuck some wasabi in your food? I will never forget the time we went to an all-you-can-eat buffet and a ‘friend’ snuck wasabi onto my pasta. The pain that shot up my nose and down my throat was unbearable, and I have no desire to have it happen again. Ever.
So no, this isn’t a spicy dip. HOWEVER, if you enjoy
torture the spice of wasabi, absolutely add more to the avocado white bean dip!
And don’t forget to make the sesame pita chips! They are so simple and so addictive! And you can’t have dip without chips, can you?
Alright. Avocado White Bean Dip. Sesame Pita Chips. We are good. Have a wonderful Wednesday!
- 1 can white beans (19 oz), drained and rinsed
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 1 teaspoon fresh ginger
- 2 teaspoons wasabi paste (*see note)
- juice from 1 lime
- 1 avocado
- 6 rounds of pita bread (white or whole wheat)
- 3 tablespoons olive oil
- 3 tablespoons sesame oil
- salt & pepper
- sesame seeds (1/4 cup or so)
- In the base of a 7-cup food processor fitted with a steel blade, combine all dip ingredients and blend until smooth.
- Add additional wasabi to taste.
- Pre-heat oven to 400°F. Line two baking sheets with parchment paper.
- Cut the pita bread into wedges and arrange on the baking sheets.
- Brush with oil, then sprinkle with sesame seeds and salt and pepper.
- Bake for 7 or so minutes, until lightly golden and crispy.
- Repeat with remaining pitas until complete.
Calories 216 // Fat 11 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 103 mg // Carbohydrate 25 g // Fiber 6 g // Sugars 2 g // Protein 7 g
Nutritional Information (Chips)
Calories 319 // Fat 17 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 371 mg // Carbohydrate 35 g // Fiber 2 g // Sugars 1 g // Protein 7 g
* wasabi flavor is prominent but the spice is not. If you want it spicy, add even more!
Dip keeps in a refrigerated sealed container for 2 days, however the color is brightest immediately after preparing.
Pita chips keep for several days in a sealed container.