Wednesday, July 11, 2012

White Bean Dip

It may not be pretty, but it's good:)
I love this versatile dip.  This is the "bare bones" recipe.  From here you can build it to your taste or occasion.  I like adding cumin, curry power or Greek seasoning(just be mindful of the salt.  add seasonings with salt before you add salt).  You can even add some tahini if you want it to be more hummus like, but I happen to like it this way, not just for flavor, but it is a little lighter with out the fat and calories of tahini.  It is simple to make and fast.  I often whip up a batch before the beach or pool and take it as a snack.  I like to use it as a dip for veggies and as the "meat" in a sandwich in addition to the bread or crackers. I usually don't add the hot sauce to the dip, (ok maybe just a dash or two)  I sprinkle it over each portion.  It lets you adjust heat for every one's preference.

White Bean Dip

2 cn of cannellini beans [white kidney beans] drained and rinsed
2 ea of garlic,put through a press or minced fine
Olive oil,(about 1/2 A Cup)
1 T  Lemon Juice
1 ounce water (if needed)
[Note: variation: add a teaspoon of anchovy paste ]

1.In a food processor add the beans, lemon juice and garlic and process
2.While it is still running drizzle the oil until it reaches a dip like
consistency (you can use a little water if after 1/2 cup oil it's still too thick or use the water to replace 1 ounce of oil.
3.Season it with salt and taste.  Adjust salt as needed.  Add hot sauce
instead of pepper if desired
4.Serve with crackers, pita and/or baguettes

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