I had some requests for specific recipes. One was from a healthy eater who’d like a non-dairy, vegetarian dip. This one goes a step further: it’s VEGAN. At least I think it’s vegan. It’s pretty vegan. This is a smooth dip with a little bite. You can adjust the garlic and lemon to your taste. I made the mistake of being really heavy on the garlic and olive oil the first time I made it, so I suggest start with less. You can always add more.
2 cloves garlic
1 can (15 oz) white beans, such as Northern or Cannelini, drained and rinsed
2 ½ tablespoons of olive oil
1-2 tablespoons fresh lemon juice
½ teaspoon oregano or Italian seasoning
salt to taste
1. In a food processor, blend garlic until chopped.
2. Add white beans, olive oil, lemon juice, oregano or Italian seasoning and salt and pepper. Blend until smooth.
This is a really simple dip, with the added benefit of not having a ton of ingredients. And they’re ingredients that are easy to get year round. It’s a nice change from hummus, for sure. I’ve also added rosemary to this and that creates a really nice hint of winter. That sounds poetic. It’s just good. I give this a 3 Pretzel rating. It’s a good little dip. It’s actually better if you let it rest overnight. It’s a subtle dip. It doesn’t scream at you, and you probably won’t eat it obsessively, but it will make you feel good while eating it. Low fat, high fiber, all that good jazz. And it keeps great.
Or try making a sandwich with rye bread or pumpernickel, smear with lots of dip, add sprouts, tomato, cucumber and shredded carrots. So good!