Avocado Hummus Dip

November 22, 2018


  • One 15-ounce can cannellini beans, rinsed and drained
  • 1 large or 2 small avocados, seeded, peeled and coarsely chopped
  • 1/2 packed cup arugula
  • 1/3 cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, smashed
  • 1 teaspoon sea salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 2 tablespoons extra-virgin olive oil


  • Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor.
  • Pulse until the mixture is coarsely chopped.
  • Gradually add the olive oil until the mixture is creamy.
  • Season with salt and pepper.

Also great to use instead of mayo on sandwiches

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