This dip is fast to make in a blender and it's a wonderful new thing to try for when you grow bored of hummus.
Seasoned with caraway and garlic, made with white beans and chickpeas and creamed with a bit of Greek yogurt, it's great both as a dip for veggie sticks and as a spread on crusty bread :).
As to variations you could try, I was thinking of adding lots of fried onions next time, and maybe some chili... etc :).
Recipe adapted from here.
Last year: Broccoli, chicken and cheese casserole.
Two years ago: Potato, cheese and mushroom gratin.
Ingredients (for 2 bowls, serves 2 as a main, 4 as a starter):
- 400 g white beans from the can (pre-boiled)
- 400 g chickpeas from the can (pre-boiled)
- juice from 2 lemons and zest from one
- 150 g Greek yogurt
- 2-3 garlic cloves
- 2 tablespoons caraway seeds
- salt and pepper to taste
Now to the very, very complicated process of making it... :)))
Put everything in a blender / food processor:
Blend away until smooth.
It's done. Transfer to serving bowls, decorate with some more freshly ground pepper and dig in! :)