From May to September if its nice out you can bet we have people over. Either in the pool, sitting by it or enjoying some grilled meat, beer or wine. We always have snacks out before the meal to make sure everyone has a full belly.
One of my go to appetizers is chips (like Food Should Taste Good or Way Better Snacks), veggies and a delicious dip. And this dip is perfect for those. A mix of avocado, white beans, peas, olive oil and spices. It’s addicting! I could eat this dip with so many things.
- 1½ teaspoons ground cumin
- 1 teaspoon chipotle chile powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground red pepper
- 1 cup frozen green peas, thawed
- 1 can cannelini beans, rinsed and drained
- 3 tablespoons Herb Olive Oil
- 1 tablespoon lemon juice
- 1 large ripe peeled avocado
- 2 tablespoons fresh cilantro leaves
- Combine peas, beans, olive oil, lemon juice, and cumin mixture in the bowl of a food processor or Vitamix, process until smooth. Add avocado; pulse until combined. Top with cilantro.
