White Bean Dip With Veggie Chips Food

WHITE BEAN DIP

Steps:

• Place the beans, lemon juice and zest, olive oil, garlic and cumin in a food processor and blend until smooth.
• Add the herbs and give it a quick blitz to incorporate.
• Season to taste then spoon into serving bowls.
• Serve with vegetable crudités and crackers as a snack, starter or side dish. Enjoy!

WHITE BEAN HUMMUS

Steps:

• Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
• While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
• Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
• Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

WHITE-BEAN DIP WITH VEGGIE CHIPS

Steps:

• In a food processor, combine beans, lemon juice, oil, garlic, rosemary, red-pepper flakes, and 2 tablespoons water.
• Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to a serving bowl, and garnish with rosemary and red-pepper flakes; serve with veggie chips alongside.

VEGGIE BEAN DIP

Steps:

• Drain and rinse the black eyed peas, black beans, pinto beans, white corn and put into a large bowl.
• Finely dice the red pepper, green pepper, celery (enough for one cup) and red onion and add to bowl.
• In a 2 quart sauce pan, combine the vinegar, oil, water, sugar, salt, pepper and garlic (finely minced) and bring to a boil.
• Add boiling mix to bean mix and stir until well coated.
• Cover and refrigerate overnight.
• Drain liquid as you serve it and enjoy with your favorite corn chips!

WHITE BEAN DIP

Steps:

• In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat oven to 400 degrees.
• Cut each pita half into 8 wedges and arrange over a large baking sheet.
• Brush the pita wedges with 2 tbs of the oil, then sprinkle with the oregano and 1 tsp each of the salt and pepper.
• Bake for 8 minutes, then turn wedges over and bake until they are crisp and golden, about 8 minutes longer.
• Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining salt and pepper.
• Pulse on and off until the mixture is coarsley chopped.
• With the machine running (puree), stream in the remaining 1/3 C olive oil until the mixture is creamy.
• Season the dip with more salt and pepper to taste.
• Serve with warm or room temp pita crisps.

WHITE BEAN DIP WITH CHIPS AND STICKS

Steps:

• Finely chop garlic in processor. Add beans and lemon juice and puree. Mix in oil, cumin and chili powder. Season with salt and pepper. Add 3 tablespoons cilantro and mix in using on/off turns. Transfer to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle dip with cilantro. Serve with vegetables and chips.