Livin’ Smart Guacamole
Dan Phalen, corporate executive chef for Luby’s Fuddruckers, developed this twist on a classic guacamole to make it healthier for the management company’s hospital accounts. “We noticed that while our patients could definitely use the cardiovascular benefits from the Omega-3 fats in avocados, it still was a substantial amount of fat if eaten in any great quantity,” Phalen says. This recipe is half guacamole and half puréed white beans. “The flavor is very good as a dip with baked pita chips. There’s a significant reduction in fat, plus an added boost of protein from the white beans. This makes for a good sandwich wrap spread as well.”
Ingredients
4 cups pulp or fresh mashed avocado
2 tbsp. fine-chopped fresh garlic
2 cups diced tomato
1 cup fine-diced purple onion
½ cup fresh-chopped cilantro
2 tbsp. lime juice
2 tsp. kosher salt
2 cups Southwest White Bean Dip (recipe follows)
Southwest White Bean Dip
Yield: 1.5 quarts
6 cups white beans, cooked, drained
1 tsp. granulated garlic
1 tbsp. chili powder
2 tsp. kosher salt
1 tsp. granulated onion
1 tbsp. lime juice
Steps
1. Place all ingredients in mixing bowl and mix until smooth. Cover and store refrigerated until use.
Southwest White Bean Dip
1. Place all ingredients in food processor and pulse until smooth. Cover and store refrigerated until use.
Recipe by Luby’s Culinary Services, Houston