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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 ripe avocado, peeled, pitted and chopped |
1/2 cup plain yogurt |
3 tablespoons lime juice |
salt |
1 15.5-oz. can white beans, drained and rinsed |
2 tablespoons lemon juice |
1/4 cup olive oil |
1/2 small clove garlic, chopped |
1 15.5-oz. can black beans, drained and rinsed |
1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
1 pint cherry tomatoes |
1 16-oz. bag baby carrots |
6 small pita breads, cut into wedges |
2 celery ribs, cut into sticks, optional |
Directions:
1. Mash avocado, yogurt and 1 Tbsp. lime juice together in a bowl until well combined but still a little chunky. Season with salt.
2. Combine white beans, lemon juice, 2 Tbsp. olive oil and garlic in food processor and process until smooth. Season with salt. Scrape into a second bowl.
3. Combine black beans, remaining 2 Tbsp. olive oil, remaining 2 Tbsp. lime juice, chili powder, cumin and salt in food processor and process until smooth. Scrape into a third bowl.
4. Serve 3 dips with tomatoes, carrots, pita wedges and celery, if desired, for dipping.
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