- 2 cups white cannellini beans
- 1/2 large avocado
- 1 tbsps lemon zest (only from organic lemons)
- 1/3 cup olive oil
Place the beans, garlic, lemon juice, olive oil, and parsley in a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small g;ass bowl. Serve with veggies, cucumbers, carrots, broccoli, peppers, etc.
Double the recipe so you have extra for the week! I also love adding this to veggie filled wraps and pairing with my favorite Einkorn crackers by Jovial Foods too.
Are you dip crazy too? I think I may have to start a new community “Hippie Moms love dips”. Would you join me? 😉
Live Hippily…. and get dippin’!