Food Friday : Avocado Bean Spread (or Dip) | Loulou

Ingredients

• 2 cups cooked or canned white beans, rinsed and drained.
• flesh of 1 ripe avocado.
• 1 tomato cut into chunks. (The quantity of tomato you use determines how thick your spread/dip will be. Use more if you want it dip-like, or less if you want a paste you can spread.)
• Juice of 1 lemon (Roll your lemon between your palm and cutting board before cutting and you'll get way more juice from it!)
• 2 tablespoons olive oil.
• Some 'good' onion such as white, Spanish, red, green or shallot (avoid yellow cooking onions for this recipe). About 2 tablespoons chopped.
• 1 clove garlic. Slice in half and remove inner core (it can be bitter), and then mince finely.
• About 1 tablespoon fresh herbs, chopped. We used a combination of basil, oregano, rosemary and parsley because it was all in our herb garden, but use what you have available. Oregano is good.
• Some finely chopped hot pepper (if you like it). We're on the 'like it' side and used 1/2 a Scotch Bonnet pepper
• Salt to taste (1 to 2 teaspoons or so)