Cannellini Guac
I love avocado on toast!! I literally eat it every single morning. I usually have it with rocket, tomato and onion during the week and eggs on the weekend, always with a deliciously hot full cream milk cappuccino. YUM!
Avocado is already a power house of nutrition and full of healthy fats, but I wanted to â€healthify†it a little further and add some extra protein and fibre to my weekday breaky, nek minute my Bean Guac was born.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- salt and pepper
- olive oil
- 4 garlic cloves peeled
- 1/2 – 1 cup of cannellini beans soaked overnight
- flesh from 1 whole avocado
- juice from 1/2 a lemon
- Carbohydrate 2.997625 g
- Cholesterol 0 mg
- Fat 0.170624999775 g
- Fiber 0.172999994978309 g
- Protein 0.42625 g
- Saturated Fat 0.024757499968932 g
- Serving Size 1 1 Serving (18g)
- Sodium 37.9805989583289 mg
- Sugar 2.82462500502169 g
- Trans Fat 0.012868124993907 g
- Calories 13 calories
Throw the beans in a pot along with 3 of the garlic cloves, cover with plenty of water and simmer until a bean easily squishes under a spoon, approximately an hour. Once the beans and garlic are cooked put them in a food processor with the avocado, lemon juice, raw garlic clove, dash of olive oil and a sprinkle of salt and pepper and blitz until smooth. This also makes a delicious dip served with vegetable crudités. For a little extra punch add a bunch of coriander leaves and a sprinkle of smoked paprika.
