Minty Avocado & Bean Dip
Avocados originated in Mexico somewhere between 7,000 - 5,000BC, enjoyed in many cultures in salads, and as a dessert. Considered a ‘mood food’ because it is rich in Magnesium and anti-inflammatory fats for calming your nervous system. This dip is a delicious twist on a guacamole, rich and creamy with a beautiful fresh flavour from the mint.
1 avocado, roughly chopped
1 tin cannellini beans
1/4 cup smooth ricotta
1/4 cup finely grated parmesan
2 tbsp roughly chopped fresh mint leaves
2 tbsp lemon juice
1 tsp sea salt
Place canellini beans, ricotta, parmesan, avocado, mint, lemon juice and salt in a food processor or blender. Season with pepper. Process until smooth and combined.
Serve with corn chips or tostadas and rainbow vegetables