White Bean Dip

I never have anything processed in the house. It is much easier to stay on a diet if you do not have junk food in the house. But, it is a real pain when you feel like a snack, and have to cook something. So, I developed a recipe that I can whip up in a snap. This recipe satisfies the craving for something snacky, while at the same time being very healthy. This is not low carb, but it is high protein and depending on what you have with it, quite healthy.

Equipment

-Can opener

-Blender

Ingredients

1 can of white beans, also known as cannellini. You can use the regular size can or a larger can, just adjust the remaining ingredients for the difference in the amount of beans used in the recipe.

Olive Oil - The amount depends on your personal tastes. The oil also makes it easier on your blender. This ingredient adds a lot to the final texture of the dip. If you like your bean dip thicker, use less oil. If you like it thinner, use more. But I must caution against using too much oil as the end product might not mix very well and will end up more of a slimy mess, than creamy bean dip. I would add 1 tablespoon at a time.

Minced garlic - 1 teaspoon to 1 tablespoon, it's really up to you. I love garlic and tend to use a ton in any recipe that calls for it. I have been known to triple the garlic in most recipes. Luckily my partner likes garlic just as much as I do. You can even use powdered garlic for this recipe

Optional Add ins:

Kale, Hard boiled egg, salt, pepper, Nutmeg, Sage, Celery, pretty much anything else you can think of.

Veggies for dipping

Directions

Open the can of beans and drain the liquid.

Place the beans in a colander and rinse well.

Once the beans are thoroughly rinsed, Place them in a blender. My blender is small so I can only process about a quarter of the beans at a time.

Before you turn on the blender, add a tablespoon or two of oil. This will make the beans easier to process.

Process the beans until they have broken down adding more oil as needed

Once the beans have broken down, add the garlic and let it mix in a bit.

You can now add any of the optional ingredients you want.

When done turn off the blender and pour the contents into a bowl. You may have to use a spatula to scrap it off the sides. If it is too dry and thick, you may want to add some more oil and process a little more.

Cover the serving bowl and, if desired, place in the fridge to chill for about an hour.

Notes:

You can toss the liquid but, I have been known to reserve the water from canned beans (also known as aqua fava) to make vegan meringue cookies. They turned out very well and you would never know they were anything but regular meringue cookies. I might post the recipe someday.

You can eat this as soon as you are finished processing the dip, but chilling allows it to sit for a while and for the flavours to blend. Garlic is one of those things that giving it a little time to rest really allows the taste to come out

If you find you don't have enough oil or just do not want to use too much oil, you can use some lemon juice in this recipe as well.