White Bean Guacamole with Cumin Dusted Chips
Elevate your snacking game with this irresistible recipe for White Bean Guacamole with Cumin Dusted Chips. This creative twist on classic guacamole features creamy avocados blended with protein-packed white beans, fresh lime juice, minced garlic, and fragrant cilantro for a smooth yet satisfying dip that’s bursting with flavor. What truly sets this recipe apart are the homemade chips—golden corn tortilla triangles dusted with smoky ground cumin and baked to crispy perfection. Perfect for parties, casual gatherings, or a wholesome snack, this vibrant duo is ready in under 30 minutes and delivers bold taste with every bite. Whether you're searching for a healthy appetizer or a unique spin on guacamole, this dish is sure to impress your guests!
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Recipe Information
Ingredients
- 2 whole Ripe avocados
- 1 cup Canned white beans (drained and rinsed)
- 2 tablespoons Fresh lime juice
- 1 clove Garlic (minced)
- 1 tablespoon Fresh cilantro (chopped)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Paprika
- 6 whole Corn tortillas
- 2 tablespoons Olive oil
- 0.5 teaspoon Ground cumin (for chips)
- 0.25 teaspoon Salt (for chips)
Instructions
Preheat your oven to 375°F (190°C).
Cut the corn tortillas into triangles by stacking them and slicing them into 6 equal wedges per tortilla.
Arrange the tortilla triangles on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with 0.5 teaspoon ground cumin and 0.25 teaspoon salt. Toss to coat evenly.
Spread the tortilla triangles out in a single layer on the baking sheet. Bake for 8-10 minutes or until they are golden brown and crispy. Remove from the oven and let cool.
While the chips are baking, prepare the guacamole. In a mixing bowl, combine the ripe avocados, drained white beans, lime juice, minced garlic, and fresh cilantro.
Using a fork or potato masher, mash the ingredients together until smooth but slightly chunky. Adjust the texture to your preference.
Season the guacamole with 0.5 teaspoon ground cumin, 0.25 teaspoon paprika, and 0.5 teaspoon salt. Mix well to combine. Taste and adjust seasoning, if needed.
Transfer the guacamole to a serving bowl and garnish with a few extra cilantro leaves, if desired.
Serve the white bean guacamole with the cumin-dusted chips on the side, and enjoy!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 4.9 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2687 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
