If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. It also goes well in bowls, on toast, in sandwiches, and beyond. Blend until creamy, scraping down sides as needed about 1 minute. It’s the perfect appetizer or snack, especially served with pita bread, chips, flatbread, crackers, or vegetables. To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later). We hope you LOVE this white bean dip! It’s: Olive oil adds richness and sea salt brings it all together.Ī generous amount of fresh dill adds herby flavor and the immediate feeling that spring is here! We made it, friends! Step 3 Garnish dip with queso fresco, onions. Step 2 Transfer dip to an oven-safe skillet and top with remaining pepper jack and cheddar. Sticking with the classic hummus-inspired elements, we included tahini for creaminess, lemon juice and zest for tartness, and garlic for zing. In a large bowl, stir together beans, cream cheese, sour cream, and half the pepper jack. Our favorite bean to use is cannelini, which has a naturally buttery taste and creamy texture. White beans are the perfect legume for dips because they have a mild flavor that lets the seasonings shine. cup (120 ml) water 1 lime peeled 4 small garlic cloves, peeled cup (5 g) fresh cilantro leaves 2 cans (850 g) black beans, drained, rinsed 2 teaspoons. Those looking for a deeper dive into the history of hummus can find more information here and here. ![]() This recipe is not a traditional hummus as it doesn’t use chickpeas, but is inspired by the creamy chickpea-based dip - with a springy, white bean twist.
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