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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Friday
Oct232009

White Bean Garlic Dip (gluten free, vegan)

This tasty bean dip is incredibly versatile! Use it as a dip for raw vegetables or crackers, spread on wraps or sandwiches, or try using as the filling for a savory tart. I often use Great Northern Beans, but feel free to use any white bean.  For variety, try mixing up the herbs and spices, or add in a handful of spinach, black olives, or roasted red peppers; or, if you like a kick, try adding a sprinkle of chili flakes.

As a side note, this photo is totally cracking me up.  I'm still without internet in my house, and the only photo I have access to right now is this one with the faux picture frame look - I'll probably replace it with a higher-res, faux frameless image later.  But for now, it will do!

WHITE BEAN & GARLIC DIP

2 c cooked (1 c dry) white beans, like Great Northern, Cannellini, Navy, or Butter Beans
2-3 garlic cloves
1/4 c olive oil
1/4-1/2 c bean cooking liquid, broth, or water
1 T fresh thyme or 1/2 T dry
1 tsp unbuffered Vitamin C crystals OR juice of 1/2 lemon
1/2 tsp sea salt or Herbamare
fresh cracked pepper
optional: olive oil, salt, pepper, and thyme for garnish

If starting with dry beans, soak overnight, then cook beans per desired method, saving any leftover bean cooking liquid. If using canned beans, drain beans, and rinse well. 

Place cooked beans in blender or food processor, along with garlic, olive oil, 1/4 cup liquid, thyme, and Vitamin C crystals. Pulse a few times, then blend until well smooth. If mixture is too thick, add additional liquid as necessary while blending. Add salt and pepper salt and pepper to taste, and blend again to mix. 
To serve, scoop into serving bowls, and drizzle with additional olive oil, salt, pepper, and thyme leaves. Store leftover dip in the fridge for up to 5 days, or freeze in an ice cube tray and store in a freezer bag for up to 3 months.

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Reader Comments (5)

This looks fabulous =D. Love the flavours you used!

October 23, 2009 | Unregistered CommenterLauren

I meant to comment at your place about Herbamare and how it's my favorite thing EVER. Someone gave me a boatload of salt that I'm trying to use up right now or I'd have some on my counter at this very moment.

Also, White Bean Garlic Dip? Yum. I'm planning on a similar-type dip for zine#2... we must be on the same wavelength! Keep cooking and making fabulous food!

October 23, 2009 | Unregistered Commenterswellvegan

Great way to use white beans, especially with their high calcium profile :) On the to-try list.

PS Forgot to say in my last comment--YES, we must meet in person! I'm still hoping one day to organize a blogger meetup here in TO (but I'm open to travel) ;)

October 24, 2009 | Unregistered CommenterRicki

This looks like the store bought hummus I usually buy. It sounds so yummy with all of the garlic. I am sure it is perfect with veggies!

October 25, 2009 | Unregistered CommenterBrenda Wilkey

Lauren - thanks, as always, I appreciate your comments!

A-K - drool, herbamare! have you ever tried the spicy variety? super good. i've been meaning to respond to your last email for ages now, sorry I'm so slow!!!! :) and as for the beans, white beans + garlic = awesome, always. i'm excited to see your take on it! i think roasted garlic would be even tastier, but i didn't have any on hand.

Ricki - oooh, blogger meetup in TO?! LOVE IT! Well, if you're ever in Mpls, make sure to let me know! And when/if I end up in Portland, you will have a standing invitation there as well. :)

Brenda - oh yes, perfect with veggies, absolutely. homemade bean dip and hummus is so easy and always delicious, give it a try!

October 26, 2009 | Unregistered CommenterKim
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo