The finished recipe. Avocado and White Bean Hummus with CruditesIngredients 1 to 6. 88 g, raw Carrots. 87 g Cucumber. 85 g White beans, drained. 50 g Avocado. 8 g Tahini (Over half fat, so it is a third of the calories in the dip. Eight grams is a level teaspoon.). 3 g GarlicIngredients 7 to 8. To taste Lemon juice. To taste SaltStep 1. Drain and rinse the beans well, then blend them with the avocado, garlic, tahini, lemon juice and salt until completely smooth, loosening with a spoonful of cold water at a time until the texture is light and spreadable.Step 2. Taste and adjust the lemon and salt, keeping it sharp so the avocado stays fresh rather than heavy.Step 3. Cut the carrots and cucumber into sticks and chill them in ice water for a few minutes to crisp them.Step 4. Spread the hummus in a shallow bowl, make a well in the centre with the back of a spoon, and serve cold with the crudites alongside.
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