This dip exists as something between hummus and guacamole, and is streets better than any dips you can buy from a supermarket! It’s fresh and vibrant, and is sure to impress your guests. If you wish to save time, you can substitute the rye bread, and serve the dip with Kettle Chips (or similar) instead.
Avocado, Cannellini and Coriander Dip Recipe
- Rye bread. 6 slices
- Avocado. 1
- Cannellini beans. 400g tin
- Lemon. 1
- Olive oil. 5 tbs
- Fresh coriander. A large handful
- Salt & Pepper
- Pistachio nuts. 2 tbs
- Pomegranate ½
- Pre-heat the oven to 180°C. Slice the rye bread pieces in half, then slice each half into 3 triangles. Line a large baking tray with foil, and spread the rye bread triangles out over it. Bake in the oven for 10-15 min, or until the rye bread is just starting to firm up and toast. Remove from the oven, and allow to cool.
- Halve and de-stone the avocado, and scoop the flesh into a food processor. Drain and rinse the cannellini beans, and add to the processor too, along with the zest & juice of 1 lemon, olive oil and coriander. Season generously with salt & pepper, and blend until the ingredients are all well combined, but the mix isn’t too pureed.
- Scoop the dip into a bowl for serving. Bash out the seeds from the pomegranate using the back of a wooden spoon, and roughly chop the (de-shelled) pistachio nuts. Sprinkle these over the dip, and serve alongside the toasted rye bread pieces for dipping!
Ted Mason is one of our newest contributors, for more delicious recipes like this one head to his blog “Something Clean, Something Green”