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Introduction
Bean dips have been a staple in Mediterranean and Middle Eastern cuisines for centuries, offering a delightful way to enjoy the humble yet nourishing legume. This particular recipe pays homage to the region's culinary traditions while giving it a modern, health-conscious twist. The combination of creamy beans, vibrant spices, and a hint of tangy flavor creates a harmonious blend that will transport your taste buds to the sun-drenched shores of the Mediterranean. Whether you're hosting a gathering or simply seeking a satisfying snack, this protein-packed dip is a celebration of flavor and nutrition.
Ingredients
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons tahini (sesame seed paste)
• 1/4 cup water (plus more as needed)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
Step 1:
Drain and rinse the cannellini beans and chickpeas, and set aside.
Step 2:
In a food processor or blender, combine the drained beans, olive oil, minced garlic, ground cumin, smoked paprika, cayenne pepper, lemon juice, tahini, and water. Process until well combined and smooth, stopping to scrape down the sides as needed.
Step 3:
Transfer the mixture to a mixing bowl and stir in the chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
Step 4:
If the dip seems too thick, add a tablespoon or two of water or olive oil to reach the desired consistency.
Q: Can I use canned beans instead of dried beans?
A: Yes, this recipe calls for canned beans, which are more convenient and don't require soaking or pre-cooking.
Q: Is this dip gluten-free?
A: Yes, this creamy bean dip is naturally gluten-free, as it does not contain any wheat or gluten-containing ingredients.
Q: How long does this dip keep in the refrigerator?
A: Stored in an airtight container, this dip will keep for up to 5 days in the refrigerator.
• For a richer flavor, use roasted garlic instead of raw.
• Adjust the amount of cayenne pepper to suit your desired level of heat.
• Substitute plain Greek yogurt for tahini if desired, or omit for a nut-free option.
• For a thinner consistency, add more water or olive oil.
• Garnish with extra parsley, a drizzle of olive oil, and a sprinkle of smoked paprika.
• This dip is vegan, gluten-free, and high in fiber and plant-based protein.
• Consider serving with fresh vegetable sticks, pita chips, or warm pita bread.
Serve the creamy bean dip with fresh vegetable sticks, pita chips, or warm pita bread. Garnish with a drizzle of olive oil and a sprinkle of smoked paprika, if desired.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
This recipe comes together quickly, so there's no need for multitasking. However, you can prepare the dip a day in advance to allow the flavors to meld.
- For a richer flavor, use roasted garlic instead of raw.
- Adjust the amount of cayenne pepper to suit your desired level of heat.
- Substitute plain Greek yogurt for tahini if desired, or omit for a nut-free option.
For a smoky twist, try substituting smoked paprika with chipotle powder or adobo sauce. For a creamier texture, add a few tablespoons of plain Greek yogurt.
Pair this creamy bean dip with crisp white wines, such as Sauvignon Blanc or Pinot Grigio, or a light lager or wheat beer. It also goes well with a fresh and zesty salad or grilled vegetables.
This versatile dip can be enjoyed year-round, but it's especially refreshing during the warmer months.
This recipe contains sesame seeds (tahini) and may not be suitable for those with sesame allergies. It is otherwise vegan, gluten-free, and nut-free.
