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“Try this version, made with creamy mashed white beans and a single avocado. We've reduced the calories by 40 percent. Each serving is 1/4 cup. I found this recipe in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
15mins
SERVES:
6-8
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
  2. In same processor, place jalapeno, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.
  3. With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
  4. Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.
  5. Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.

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