Chickpeas are not the only bean and hummus is not the only bean dip. This veggie bean dip is a great way to experiment with other beans. You can use any type of bean including chickpeas but what about kidney beans, white beans, cannellini beans or black beans. Use canned beans or cooked from dried. Just whirl them up in a food processor with some garlic, veggies (like scallions, carrots, garlic and sun-dried tomatoes), add some olive oil and a splash of lemon juice. Bean dips are delicious on pita bread stuffed with lots of veggies, spread on toast topped with eggs, as a snack with carrots or pepper strips, or swirled into warm pasta. The type of bean you use will also determine the color of the dip.
Veggie Bean Dip
Ingredients
15 ounce can beans, drained but SAVE the liquid
2 cloves garlic, roughly chopped
2-3 scallions, roughly chopped
1 carrot, shredded or chopped
4-5 sun dried tomato halves, cut into pieces
juice from half a lemon
3 tablespoons fresh basil, cilantro, or parsley, chopped, plus more for garnish
2 tablespoons olive oil
Salt and pepper
Directions
Place drained beans and garlic in a food processor. Pulse a few times. With the food processor running, pour in just enough of the bean liquid to allow the beans to become smooth and creamy. Add scallions, carrot, sun dried tomatoes, juice from 1/2 lemon, herbs, olive oil and salt and pepper. Process until vegetables are more finely chopped but not completely pureed. Place in a bowl and garnish with more fresh herbs. Drizzle with additional olive oil, if desired.
judymatusky.com
2 Comments Add yours