Here's a satisfying and slimming snack that can be a dip or a spread: Beans and avocado are loaded with filling fiber—and the oleic acid in olive oil may trigger tummy hormones that increase the feeling of fullness between meals.
1 (15.5-ounce) can kidney beans
1/2 cup low-fat Greek-style yogurt
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1 tablespoon sliced scallions (green part only)
1/2 cup diced avocado
Additional extra-virgin olive oil
Baked whole-grain tortilla chips
How to Make It
Rinse and drain kidney beans and place in the bowl of a food processor. Add yogurt, 1 tablespoon olive oil, salt, pepper, and cumin; process until smooth. Transfer to a serving dish or bowl, and top with sliced scallions. Top with avocado, and drizzle with additional olive oil, if desired. Serve with baked whole-grain tortilla chips.