I’ve always wondered if there was a way that guacamole could be improved upon.
I’ve discovered that there is. Well, that’s if you consider making it healthier an improvement. I do, when it still tastes just as good – if not better.
Question: Do you ever think it’s funny when you hear people say, “Oh, I make the best guacamole!” or “I don’t know what my dad puts in his guacamole, but it’s the best ever!” Now I’ve made guac many, many times. It’s, like, always good. I like to think I make the best guac, but in truth, I think pretty much everyone that takes a stab at it does a decent job.
This stuff is hard to mess up, peeps! Mash up some avocado, add lime or lemon juice to taste, maybe a chopped tomato if you’re in the mood, a little minced something from the allium family…are you WTF-ing over there? New vocab word of the day comin’ at ya: The allium family is made up of garlic, onions, shallots, scallions, leeks, and chives – yes, these little guys are imperative in the world of good eats when it comes to building and adding flavor. Lesson concluded.
Now back to the guac…seasoning! Seasoning can make or break your guacamole. And by seasoning, I mean salt. Add all of these ingredients – to TASTE, by the way, which anyone is capable of doing – and you too can make the very best guac that your mother, cousin, half-brother and his wife and kids have ever tasted.
Which is all fine and good…if it ain’t broke, don’t fix it. Right? That is, unless you get a super idea to healthify this whole guac situation. Avocado is healthy in small-ish doses, yes, but I have this liittttle problem where I’m not so good at eating guacamole in small-ish doses. As in, leave a vat of it in front of me, and…look away. I’m hideous.
I got to thinking, and I remembered the time I made this guacamole recipe with basil and shallots…it was really good. Almost an Italian spin on everyone’s favorite Mexican dip. And then it hit me! These ingredients would be a stellar combination with white beans, too.
And so, I bring you the love child of creamy white bean dip and guacamole. Brilliant, right?
{This recipe is part of a Super-Bowl party menu. Check it out here!}
- ⅓ cup extra-virgin olive oil (plus extra for drizzling)
- 3 – 4 cloves garlic
- 2 15-ounce cans cannellini beans, drained and rinsed
- 4 avocados
- Juice of 1 lemon
- 2 – 3 shallots
- ¼ cup chopped basil
- ¼ cup chopped cilantro
- Salt and pepper to taste
- Heat olive oil in a pan over medium-low heat. Crush the garlic with the side of a large chef’s knife and add it to the oil. Continue to cook, turning the heat down to low if the garlic looks like it’s going to burn. You’re looking for a gentle sizzle. Cook for 10 minutes or so, until the garlic is golden. Remove the garlic with a slotted spoon and toss.
- Add the beans to the oil. Let them get a bit crispy on the edges, and absorb all of that garlic-infused oil. Mash them around in the pan with your spoon. Allow them to cook for about 5 to 10 minutes, then remove them from the heat and allow to cool.
- In a large bowl, add the avocado. I like to cut them in half, draw a tic-tac-toe type of pattern with my paring knife through the flesh but not through the skin, and then spoon out the flesh. This way, you have little even chunks of avocado. Squeeze the lemon over top, and add the shallots and herbs. Now, grab those cooled beans and add them to the bowl. Give the whole thing a few good mashes with a potato masher, and mix it up. Season to taste, and drizzle a bit of olive oil on top just before serving.
omg this looks delish, sarah. i’m definitely going to make this soon.
carrie @ plums in the icebox recently posted..savory quinoa cakes (day 3 recipe 2 of three days of quinoa)
Yum! I’ve always wondered why people freak out over “best ever” guac recipes. I believe you that white beans are a great addition, though. I’ve gotten in the habit of making a giant batch of Northern beans and freezing them, so I can just defrost them whenever I want some. I’ve been putting ‘em in everything!
Cookie and Kate recently posted..Pecan Butter
Love, love this dip!!! I am pinning it to make in the future! Have a great week.
wow! this is perfect during avocado season in our place. I must
try this recipe. Avocado is very healthy food that good for kids.
Oh, yum! I love beans and avocados, so I know this would be a surefire winner!
Katie recently posted..Roasted Mushroom Nachos
Oh my gosh this may be the best thing to happen to guacamole since the allium family
I could easily give you a run for your money in devouring a vat of guac so I’m excited to see a healthier version! I can’t wait to try it 
Kristen @ Mind Your Bees and Trees recently posted..Basil Parmesan Seasoned Popcorn – The Food Matters Project
I made this dip and am absolutely obsessed with it. However instead of using shallots I used just a regular yellow onion. And I also added some hot sauce to give it a little spice. Thanks so much for this recipe.
Awesome, Anna! So glad you liked it. xxSAS