large can organic white beans (I prefer white kidney but you can also use white navy beans) in sea salt
organic lemon, juice and zest of
cloves organic garlic, or 2 large cloves, crushed
tbsp extra virgin olive oil
coarse sea salt
small handful fresh basil, washed in warm water
freshly cracked black pepper (to taste)
tbsp white wine vinegar
baby red onions, peeled and chopped, or 1/4 large red onion
Drain and rinse the beans in a sieve until the water runs clear.
In a medium mixing bowl, combine the garlic and the juice and zest of the lemon. Allow to sit a few minutes.
Add the drained and rinsed beans. Add the onions and vinegar. Puree with a hand blender until smooth.
Add the avocado in chunks. Puree. Add the salt and pepper and olive oil. Puree. Taste and adjust pepper to your preference. Add the fresh basil rinsed in warm water (this amps up the flavor). Puree until smooth. Taste, adjust seasonings to your preference. Serve immediately or refrigerate a day and serve. Will keep a few days in the fridge and benefit from some time. Enjoy!