My husband used to make guacamole every week, but we soon tired of the same ol’ dip – especially once tomatoes were out of season. Of course, once I got Lyme disease, tomatoes became taboo for a while anyway, so I had to develop a new variation minus that ingredient.
This dip still uses avocado (which is chock-full of healthy fats), but is also a play on hummus. Avocado has the ability to enhance the body’s absorption of nutrients; this is especially useful to Lyme sufferers as B. burgdorferi (like all parasites) robs the body of nutrients.
We always end up tossing fresh cliantro as it’s too much for two people to consume before it spoils – so we keep cilantro in a tube on-hand to keep waste to a minimum.
The goat yoghurt enhances the lime and adds a nice tartness.
I wouldn’t normally recommend any processed chip to accompany this dip on the Lyme diet, but I’m excited to say that I found ONE on the market that does not have any sugar or other undesirable ingredients. These chips are called Beanitos. They come in three different bean varieties (white beans, black beans and pinto beans) and contain fiber and protein. My favourite is the white bean restaurant style shown below:
These chips are flavourful, gluten free, free of preservatives, and are verified GMO-free. My only complaint would be that they are a little crumbly, but that’s a small price to pay for the ‘priviledge’ of enjoying a crunchy treat like this every once in a while. I never thought I’d find any chip out there that would measure up to the strictness of the Lyme diet! Stick with the plain products and avoid any cheese varieties, as they contain dairy.
- 3 Haas avocados
- 1 – 14 oz can cannellini beans (I use Eden brand, which is organic)
- 1 large clove garlic, minced
- 1 small lime – juiced
- 1/3 cup goat yoghurt (I use Hewitt)
- ½ tsp cumin
- ½ tsp each, salt and pepper (S&P)
- ¼ tsp red pepper flakes (can also use 1/2 jalapeno pepper, seeded and minced, if you have fresh peppers on hand)
- 2 Tbl cilantro in a tube (2 swirls) – can use less if you’re not a big fan of cilantro
Slice the avocados in half around the pit and twist apart. Remove the pit. Slide the avocados into quarters; this makes it a breeze to peel the skins off the flesh. Chop the avocado into small pieces and place into a food processor. Add in the rest of the ingredients and pulse until mixture is smooth.
Refrigerate for an hour and serve with vegetables (i.e. celery, red pepper) or Beanitos.
Per 141 g serving of dip (approx. 10 tsp):