This guacamole was born from one missing avocado at the eleventh hour yesterday, but you know sometimes a mishap can be converted into something quite beautiful. This rich protein-packed dip is smooth and, frankly, delicious – this was confirmed by the gusto of our guests. We are now seriously addicted to this version, and here is the recipe for your delight. Great with crudités, on my crunchy flax crackers (recipe to follow soon), on bread, or with corn chips. The choice is endless. I imagine it would also be a great filler for a jacket potato.
1 large ripe avocado (scooped out of its skin)
1 medium to small sized fresh chilli, roughly chopped
2 Tbsp fresh coriander (cilantro), roughly chopped
1 small red shallot, roughly chopped
the juice of a lime
salt to taste (I used just under 1 tsp Himalayan,)
1 400g (250g net) tin white cannellini beans (flageolet would also work)
2 medium sized tomatoes, roughly chopped
olive oil for drizzling
Place the ingredients in a food processor, starting with the shallot and coriander, then the tomatoes, and process for a few seconds.
Then add the remaining ingredients, and process again until smooth, but not pasty, so just watch over it !
Voila – decant, refrigerate for an hour or so, and serve !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010