Post by Talia on Oct 18, 2011 12:52:53 GMT -5
My dad made this one up, and although I was skeptical at first it was surprisingly good.
This makes a lot of spread/dip so use more or less ingredients depending on how much you want. The spread should have an equal amount of tomatoes, beans and avocado so use that as your guide.
Ingredients:
A few avocados
A few tomatoes
A can of precooked white kidney beans
Olive Oil
Salt
Pepper
Toasted Baguette (optional)
Prep!:
You can serve this either on a vegan toasted baguette that's cut in half, and then you'd just layer the spread on as you make it, or you could layer it in a bowl and dip chips into it.
1) Take the avocado out of the skin and mush it up. Spread it out as the first layer.
2) Mush up your kidney beans until they're generally soft and season with some pepper. Spread it on as the second layer.
3) Dice your tomatoes into cubes and toss with a few teaspoons of olive oil, salt and pepper. Spread it on top as the third layer.
This makes a lot of spread/dip so use more or less ingredients depending on how much you want. The spread should have an equal amount of tomatoes, beans and avocado so use that as your guide.
Ingredients:
A few avocados
A few tomatoes
A can of precooked white kidney beans
Olive Oil
Salt
Pepper
Toasted Baguette (optional)
Prep!:
You can serve this either on a vegan toasted baguette that's cut in half, and then you'd just layer the spread on as you make it, or you could layer it in a bowl and dip chips into it.
1) Take the avocado out of the skin and mush it up. Spread it out as the first layer.
2) Mush up your kidney beans until they're generally soft and season with some pepper. Spread it on as the second layer.
3) Dice your tomatoes into cubes and toss with a few teaspoons of olive oil, salt and pepper. Spread it on top as the third layer.