2 teaspoons avocado oil
2 teaspoons honey
3 tablespoons minced scallions
1 cup cooked white beans, drained and rinsed if using canned
1 California avocado
¼ cup packed fresh cilantro
¼ teaspoon sea salt
¼ to ½ cup water
Cilantro, for serving
Charred lime wedges, for serving
- Zest the limes and set the zest aside. Slice the ends off the lime and cut off the peel. Carefully segment/supreme each lime. Squeeze out any leftover lime juice and throw away the pith.
- Heat the avocado oil and honey in a small skillet. Add the minced scallions, lime segments, and any extra lime juice. Cook on medium-low heat until the limes are broken down and the looks caramelized, 3 to 4 minutes. Remove from the heat, stir in ½ teaspoon of the lime zest, and set aside.
- Combine the remaining ingredients, through the seas salt, in a blender or food processor, along with the cooked lime mixture. Add a splash of water as needed to thin the dip enough to puree it smooth. Taste and add more salt as needed.
- Transfer to a bowl and top with extra cilantro, scallion greens, and charred lime wedges.