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Monday, October 28, 2013

Creamy white bean dip / spread

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! :)

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