The fella and I were both hungry and uninspired. All we had were a couple random vegetables and a bunch of dry beans that no one wanted to put the effort into boiling. Then while looking through the oddities of my cupboard I found one can of white beans neither of us could remember buying. Not one to look down upon random dinner providing beans, I whipped them into a dip I remembered seeing in my food blog browsing earlier in the day. And tada we had protein and an almost balanced meal.
I'm not a fan of raw garlic (it's not a fan of me either I found out in my elimination dieting so at least the feeling is mutual) so I cooked mine before adding it. But if you're a the garlicky-er the better type and loss in a few cloves raw, this is the easiest dip imaginable. It's like hummus for when you're all hummus-ed out or not in the mood to plan ahead for soaking chickpeas. Especially on the forbidden corn chips this dip was extraordinary.
White Bean Dip
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 cups (or 1 15-ounce can) cooked white beans
1/4 cup olive oil
1/4 cup vegetable broth
2 sprigs fresh thyme
1/2 a lemon, juiced
salt and pepper, to taste
If you decide to cook the garlic, saute it briefly in the olive oil over medium heat just until it is no longer raw before tossing in the food processor.
If using canned beans, drain and rinse them, then place in food processor. If using dried beans, cook 1 cup of white beans of your choice using your preferred method and put in food processor when cooked through.
Put all of the remaining ingredients in the food processor with the garlic and beans and pulse a few times until the mixture is very smooth. Check the seasoning to see if more salt, pepper or thyme is needed. Also add additional liquid at this point if you would like the dip to be thinner. Blend again until well combined.
Modified from an original recipe at Affairs of Living blog.
1/4 cup vegetable broth
2 sprigs fresh thyme
1/2 a lemon, juiced
salt and pepper, to taste
If you decide to cook the garlic, saute it briefly in the olive oil over medium heat just until it is no longer raw before tossing in the food processor.
If using canned beans, drain and rinse them, then place in food processor. If using dried beans, cook 1 cup of white beans of your choice using your preferred method and put in food processor when cooked through.
Put all of the remaining ingredients in the food processor with the garlic and beans and pulse a few times until the mixture is very smooth. Check the seasoning to see if more salt, pepper or thyme is needed. Also add additional liquid at this point if you would like the dip to be thinner. Blend again until well combined.
Modified from an original recipe at Affairs of Living blog.
No comments:
Post a Comment