Recipe: Jayme’s vegan white bean dip

My friend and neighbor Jayme has done it again, her recipes are delish. Today’s is for a dip that is easy to make and crazy good, I hope you enjoy it as much as we did.

You’ll need:

  • 2 cups cooked white beans, like cannelini, drained but moist
  • 1 clove of  garlic, peeled
  • Salt and freshly ground black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon vegetable stock
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped flat leaf parsley
  • Zest of 1 lemon

 

Now do this:

  1. Put the beans in the container of a food processor with garlic and a healthy pinch of salt.
  2. Turn the machine on, add the vegetable stock and add the olive oil in a steady stream through the feed tube; process until the mixture is smooth.
  3. Add the rosemary, parsley, and lemon zest, blend, adjust seasoning and serve immediately, or refrigerate for as long as 3 days.

You can serve this on anything, it’s great on crudites or crackers. Bring this to your next holiday pot luck and you’ll be a hit, best part is it isn’t expensive to make.

Thanks again Jayme! If you love this, do a search on the site for Jayme, lots more recipes will come up.

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