Whenever I eat guacamole, I feel like it might be okay to become a vegan someday. The creamy goodness an avocado imparts is right up there with cheese and butter in my book.
For more “authentic” guacamole, omit the beans, chop the cilantro, and mash all the ingredients up with a fork.
1 small clove garlic, peeled and chopped fine
1/3 cup canned cannelli beans, rinsed (optional)
2 teaspoons freshly squeezed lime juice
1/4 cup fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 ripe hass avocados, pits and skins removed
Place the garlic, beans, lime juice, cilantro, cumin, salt, and avocados in the bowl of a food processor. Cover and process until smooth, about 30 seconds. Serve with tortilla or pita chips. Store in the refrigerator in an airtight container. Press a piece of plastic wrap on top of the dip to keep browning to a minimum.
Yield: 1 1/4 cups
Prep-time: 10 minutes