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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Roasted Chilli and White Bean Guacamole

RECIPE By PlantPlate
This fiery, flavour-packed dip combines white beans and avocado, for a lightened-up version of the classic Tex-Mex accompaniment. Get your tortilla chips ready!

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yield: Makes 2 Cups

Notes:

We love a good guacamole, but we've also learned that it's very easy to overdo it on the avocado when it's blended up in a dip. The addition of white beans makes this dip lower in fat, and higher in fiber, but just as creamy and delicious. You can serve it with oil-free tortilla chips, crackers, or sliced veggies, or use it as a spread for sandwiches and wraps.

Roasting the chillies and garlic will bring out their sweetness, which adds another level of flavour to the dip. We used red banana chillies, but you could try jalapeno peppers - or any other medium-sized, medium-heat level chilli - for this recipe.

Ingredients:

  • 2 long red chilli peppers
  • 2 cloves garlic, unpeeled
  • 1.5 cups cooked white beans (or 1 x 400g / 14.5 oz. can, drained and rinsed)
  • 1 medium ripe avocado
  • Juice of 1 lime
  • 1/2 tsp. ground cumin
  • 1/4 tsp. smoked paprika or chipotle powder
  • 1 small handful chopped fresh coriander (fresh cilantro)
  • Freshly ground black pepper, to taste

Instructions:

  1. Preheat the oven to 200°C / 390°F. Remove the green stems from the chillies, but leave the bodies whole. When the oven is hot enough, place both the chillies and the garlic cloves on a non-stick baking sheet, or a tray lined with baking paper. Roast for 10-15 minutes until the chillies are starting to shrivel.
  2. While the chillies and garlic are roasting, start preparing the dip. Place the white beans, avocado, lime juice, cumin, and smoked paprika in a shallow bowl. Mash with a fork or potato masher until everything is well combined, but still chunky. 
  3. When the chillies and garlic are done, take them out of the oven, and leave to cool for a couple of minutes. Remove the garlic from the skins, and slice finely. Remove the chilli skins by slicing each chilli down the middle, and separating the soft inside from the skin (you can do this easily using a sharp knife.) Discard the skins, and slice the rest of the chilli finely.
  4. Add the chilli, garlic and fresh coriander (cilantro) to the bowl with the avocado and white beans, and mix well. Season with black pepper to taste, and refrigerate until ready to serve.

Prepared dip will keep, covered and refrigerated, for up to 3 days. It is not suitable for freezing.