2 teaspoons avocado oil
2 teaspoons honey
3 tablespoons scallions minced
1 ripe, Fresh California Avocado peeled
1 cup white beans, canned, drained and rinsed
4 tablespoons cilantro packed
1/4 teaspoon sea salt
1/4 cup water
Zest the limes and set the zest aside.
Slice the ends off the lime; cut off and discard the peel and pith. Carefully cut each lime into segments, reserving any leftover lime juice..
Heat the avocado oil and honey in a small skillet, then add 2 tablespoons of scallions, lime segments, and any extra lime juice.
Cook on medium-low heat until the limes are broken down and look caramelized, 3 to 4 minutes. Remove from the heat, stir in 1/2 teaspoon of the lime zest, and set aside.
Combine avocado, white beans, 3 tablespoons of cilantro and sea 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 with1 tablespoon of cilantro and scallion greens each.