Heavens above- it’s a recipe! On a food blog. As in, a proper recipe, with ingredients, instructions and a photo taken in my own home. It’s been a while.
I have been meaning to try bean-based dips/pates for a while, as they are so fibre-filled and -bonus-affordable, but lend themselves so well to gungey-pastey spreadable concoctions. It’s all about knowing what to add to them I guess. So here is number 1! And it was SO delicious. It was a recipe that is floating around in various forms when you google “white bean dip”. But first- the notes!
- This recipe calls for 1/2 a can (1 cup) of white beans. If you don’t have any soup or salads that you can conveniently toss the leftovers into, you can freeze the beans for another day
- If using canned beans, rinse them well.
- The extra small clove of raw garlic was my addition, I think it worked
- The nutritional yeast was also my addition. I just love the savoury flavour it adds, and I am not sure what you could substitute it with. But it was pretty delicious with the garlic, oil and lemon, believe me.
- Other possible additions could include fresh dill, basil, roasted red peppers, tahini, black pepper, smoked paprika, etc
- 1 cup of cooked white beans (I used cannelini)
- 1 head of roasted garlic (Instructions here)
- 2T of extra virgin olive oil (Most recipes call for more )
- 3 teaspoons of lemon juice
- 1/2 teaspoon sea salt
- 1 small clove of crushed raw garlic
- 1/4 cup of finely chopped red onion
- 2 Tablespoons Nutritional yeast
You know the rest. Mini chopper or food processor. Process until smooth and creamy.
Serve with: Raw veggies or crackers (“sweet onion” ryvita combine perfectly, I had several) or use as a spread- maybe for a wholewheat salad pitta. Beans may not be raw and colourful but they definitely count in your list of “
five nine-a-day” awesome plant foods.
Note to self: Crisps do not count as a vegetable, so I won’t be counting the ones I had so much fun dunking in the bean dip last night 🙂