White Bean Dip with Olive Oil Drizzle of Dried Mint and Aleppo Pepper: Love making this for an easy get together or to make it and have it as a healthy vegan snack in my fridge. In addition to be enjoyed as a dip, it is also great to be used as a condiment for your sandwiches. The rich canvas of white beans absorbs beautifully the rich flavors and spices of Mediterranean ingredients. Ingredients: For the Dip: • 2 cups cooked white beans (Even using cans, I prefer to recook them for another 15 minutes, to make sure it becomes very creamy. • 3 tablespoons tahini • 4 tablespoons fresh lemon juice • 1 garlic clove, minced • 1 teaspoon salt (or to taste) • 1 teaspoon ground cumin • A splash of water (if needed for consistency) Garnish • Fresh parsley leaves • Generous amount of olive oil • A sprinkle of sumac or more Aleppo pepper • Toasted pine nuts or sesame seeds Instructions: 1. Prepare the Dip: o In a food processor or blender, combine the white beans, tahini, lemon juice, garlic, olive oil, salt, and cumin. (I use large guacamole mortar and pestle. Love the rustic coarse taste.) o Blend until smooth, adding a splash of water if needed to achieve your desired creamy consistency. o Taste and adjust the seasoning with more salt, lemon juice, or tahini as preferred. 2. Assemble and Serve: o Transfer the white bean dip to a serving bowl and smooth the surface with a spoon. o I serve it from my gorgeous mortar and pestle. o Drizzle with olive oil, sprinkle Aleppo pepper . o Garnish with parsley or any green herb you have at home. o Serve with warm pita bread, fresh vegetables, or crackers.
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