I have to admit that there are few snacks that make me happier than freshly made guacamole served with some really good tortilla chips. Pair that combo with a chilled glass of white wine and I am one happy lady. I have a favorite recipe that I whip up when I’m in the mood, but I recently had the chance to try this lighter version and it was terrific. Guacamole is an extremely healthy snack any way you make it, but since avocados are the primary ingredient, and since they are loaded with “good fat,” guacamole is not usually a low calorie snack.
In this recipe, by replacing some of the avocado with naturally nonfat cannellini beans, you can reduce the calories by 40%. That means that a 1/4 cup serving has just 3g fat and 65 calories.
Maybe this Sunday in the late afternoon, someone will make a batch of this, pour me a glass of wine, and send me out to the patio with a magazine to soak up some Mother’s Day sunshine…just sayin’.
adapted from Good Housekeeping
1 can cannellini beans, drained and rinsed
1 tablespoon lime juice
1 jalapeno, seeded
1/2 cup loosely packed fresh cilantro leaves
1/4 cup coarsely chopped sweet onion
1 ripe avocado, halved and pitted
1-2 plum tomatoes
1. Puree beans and 1 tablespoon lime juice in a food processor until smooth. Transfer to a medium bowl.
2. Place jalapeno, cilantro, onion and 1/2 teaspoon salt in the processor. Pulse until finely chopped and thick.
3. Scoop avocado into the bowl with the beans. Mash with a fork until it is well blended, but there are still some chunks remaining.
4. Cut the tomatoes (1 or 2 depending upon your preference) in half crosswise. Squeeze the halves to remove the seeds and juice. Coarsely chop the tomatoes and place in bowl with avocado and bean mixture. Add the onion mixture to the bowl and mix until well combined. Add extra lime juice to taste.
5. Serve with baked tortilla chips or fresh-cut vegetables. (Or go crazy and have some traditional tortilla chips – you’re saving all those calories in the guacamole after all…)