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photo by me

I rarely eat sandwiches and I never eat white bread, but yesterday I did both and loved every minute of it. After the Mexican dinner party I hosted this weekend, I found myself with a bunch of ripe avocados on hand. Since I must have consumed my weight in guac this weekend, I decided to do something a little different with them. I combined the avocados with white kidney beans, green onion, garlic, lemon and fresh cilantro. It came out surprisingly light and airy (I'm even tempted to call it a mousse) and works equally well as a spread or dip. Seriously delicious, especially when smushed between toasted bread and topped with baby spinach and plum tomatoes. Could there be a more perfect lunch?

Creamy white bean and avocado spread
Yields about 4 cups

1 can white kidney beans, drained and rinsed
2-3 very ripe avocados
1 clove garlic
1/2 cup fresh cilantro
2 green onions
juice of one lemon
zest of 1/2 lemon
salt and pepper to taste

Whiz up all the ingredients in a food processor and voila! A fresh, healthy and irresistible concoction that works as a spread, dip, pasta sauce, salad dressing or, let's face it, can be eaten straight off the spoon.

Happy eating everyone!