Banana Blini and Beet Canapes

Ingredients

• 1 DOLE® Banana, peeled
• 1 large egg
• 1 cup chickpea flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• 1 DOLE® Avocado, peeled and pitted
• 2 teaspoons fresh lemon juice (from 1 DOLE® Lemon)
• 1 teaspoon lemon zest (from 1 DOLE® Lemon)
• Olive oil nonstick cooking spray
• ⅓ cup finely chopped refrigerated cooked beets
• ¼ cup chopped walnuts
• 2 tablespoons chopped fresh dill and/or mint

Directions

1.     Purée banana, egg, flour, ½ teaspoon salt, baking powder and 3 tablespoons water in a food processor until smooth. Makes about 1¼ cups.

2.     Mash avocado with a fork in a small bowl; stir in lemon juice, lemon zest and remaining ½ teaspoon salt until smooth.

3.     Heat a griddle or large nonstick skillet over medium heat; spray with nonstick cooking spray. Pour 1 heaping tablespoon batter per blini onto hot griddle; cook 2 minutes or until golden brown, turning once. Repeat with remaining batter, spraying griddle with nonstick cooking spray as needed. Makes about 16 blini.

4.     Top blini with avocado mixture, beets, walnuts, dill and/or mint; serve immediately.