Cucumber Avocado Bean Dip (Print Version)
A blend of avocado, cucumber, and beans delivers a vibrant, creamy dip ideal for sharing or snacking.
# Ingredients:
→ Produce
01 -
1 large ripe avocado, peeled, pitted, and diced
02 -
1 cup cucumber, finely diced (about 1/2 large cucumber)
03 -
1/4 cup red onion, finely diced
04 -
1/4 cup fresh cilantro, chopped
05 -
1 small jalapeño, seeded and finely chopped (optional)
06 -
Juice of 1 lime
→ Beans
07 -
400 g white beans (such as cannellini or navy beans), drained and rinsed
→ Pantry & Seasoning
08 -
2 tablespoons extra-virgin olive oil
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon sea salt, or to taste
11 -
1/4 teaspoon black pepper
# Steps to Follow:
01 -
Place diced avocado, cucumber, red onion, chopped cilantro, and jalapeño (if using) into a medium mixing bowl.
02 -
In a separate bowl, gently mash the white beans with a fork or potato masher, leaving some beans partially whole for texture.
03 -
Add the mashed white beans to the vegetable mixture.
04 -
Drizzle extra-virgin olive oil and freshly squeezed lime juice over the mixture. Sprinkle with ground cumin, sea salt, and black pepper.
05 -
Gently fold all ingredients together until evenly incorporated. Taste and adjust seasoning as desired.
06 -
Serve immediately with tortilla chips, pita wedges, or fresh vegetable sticks.
# Additional Notes:
01 -
For enhanced flavor, consider adding 1/2 cup diced cherry tomatoes.
02 -
If preparing in advance, add avocado just before serving to maintain freshness and prevent browning.
03 -
Non-vegan option: crumble feta cheese or queso fresco over the dip.
04 -
This dip also works well as a filling for wraps or a topping for grilled chicken.