Friday, July 24, 2009

Bean Dip

Bean dips are fantastic appetizers. They're full of protein and fiber yet because they're dips, they feel decadent. Put out some pita slices or sliced veggies like cucumbers and carrots and dig in!

Here's how to make it:

1. In a mini food processor, combine:
  • One can drained organic garbanzo beans
  • One clove garlic
  • One half lemon squeezed
  • A quarter cup of olive oil (add more if hummus is too thick)
  • A tablespoon tahini paste
  • Paprika, salt and pepper

Voila! You've got a delicious bean dip!

The great part about this recipe is that you can mess around with it. For a creamier texture, use canellini beans. If you'd rather go woodsy than warm, sprinkle in Italian seasoning instead of paprika. Or if you have fresh rosemary, use that instead.

The bean is your base. You can flavor it however you want. What would you add to your bean spread blend?


1 comment:

  1. I love chickpeas dip: healthy yet so yummie!