3 white bean dips
Make one base bean dip recipe than add to that to create three separate dips: roasted pepper & sambal; smoky artichoke & cilantro lime. The dips can be made a day ahead & stored covered, in the fridge.
Servings: 8 people
Cost: $6
Equipment
- Food processor, bowl spatula, can opener
Ingredients
- 3 x 15.5 oz cans great northern beans, rinsed & drained cannellini, white kidney or navy beans can be substituted
- 2/3 cup tahini paste
- 1/2 cup lemon juice
- 1/2 cup orange juice
- 3 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- a generous pinch of salt & freshly ground pepper
- 2/3 cup roughly chopped cilantro
- 1/4 cup lime juice
- 1 large roasted pepper
- 1 tablespoon sambal oelek
- 2/3 cup canned or marinated artichoke halves or quarters, drained
- 3/4 teaspoon smoked paprika
- veggies to serve such as carrots, sugar snap peas, radishes, green onions, cherry tomatoes, cucumber sugar snap peas, radishes, green onions, cherry tomatoes, cucumber
Instructions
- Place beans, tahini, lemon juice, orange juice, garlic, cumin, onion powder, salt & pepper in the bowl of a food processor & blitz until smooth, scraping down the side of the bowl a couple of times. Divide the mixture evenly between 3 bowls.
- Place one quantity of the bean mixture, cilantro & lime juice in the bowl of a food processor & blitz until smooth. Scrape the mixture into a serving bowl. Cover & chill until ready to serve.
- Place one quantity of the bean mixture, red pepper & sambal in the bowl of a food processor & blitz until smooth, scraping down the side of the bowl. Scrape the mixture into a serving bowl. Cover & chill until ready to serve.
- Place one quantity of the bean mixture, artichokes & paprika in the bowl of a food processor & blitz until smooth, scraping down the side of the bowl. Scrape the mixture into a serving bowl. Cover & chill until ready to serve.
- Arrange bowls & veggies on a serving platter or board just before serving. Serves 8.