There came unto me a thought that I might make some sort of dip. I really love the thought of making a dip for vegetables out of vegetables. Throw some beans and tahini in there for a bit of protein and fiber and you got yourself a delicious treat! It's a great nutritional pick-me-up if you need a boost in the late afternoon, but don't have time for a meal. I just pull it out of the fridge and dip in a few carrots, radishes, or cucumbers.
The nice thing about this recipe is that you can completely customize it with any kind of bean and vegetables you have.
Ingredients:
1- 15oz. can of Great Northern Beans- drained
OR
1/2 cup of dried beans soaked and cooked.
1 red bell pepper, chopped
2 small onions, chopped
5 cloves of Garlic, chopped
1 Jalapeno
10 mushrooms, sliced
3-4 Tbsp. tahini (sesame seed paste)
1 tsp. ground cayanne (optional)
Drizzle 2-3 Tablespoons in a large skillet and toss in the onion, pepper, garlic, and jalapeno. Saute about 8-10 minutes until the veggies are soft. Throw in the mushrooms and saute another 7 minutes. Let the mixture cool about 10 minutes. Drain all of the liquid off that you can.
Use your blender, cuisinart, or food processor to combine the vegetables, tahini, beans, and ground cayanne until smooth. Taste, add salt and pepper to taste.
Enjoy this snack with crackers, cucumbers, radishes, turnips, carrots, peppers, or spread on bread.
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