Saturday, September 18, 2010

Dips

Now that we've added a few beans back into our diet, we can eat chip and veggie dip.  Here are our current favorites:

Hummus
2 or 3 garlic cloves
1 can garbanzo beans, drained and rinsed
3 T lemon juice
3 T olive oil
1/4-1/2 t cumin
1 t minced onion
2 or 3 T water
salt and pepper to taste

Mince garlic in food processor.  Add garbanzo beans, lemon juice, olive oil, cumin, and onion.  Slowly add water while mincing ingredients.  Add salt and pepper to taste.

Variations:
Sometimes we add a little cayenne red pepper for some spicy hummus.
For hummus with more texture, fold in some finely diced red onion at the end rather than adding the minced onion.
Or add some finely diced poblano pepper (place pepper under broiler, turning until skin is scorched, place in ziploc for 10 minutes, then remove skin, deseed and finely dice).


White Bean Dip
1 can (15 oz) white beans, drained and rinsed
3 cloves garlic minced fine
2 T olive oil
1 t dried rosemary, crumbled
1/4-1/2 t basil
2 t lemon juice
1/2 t salt (or more to taste)
black pepper
1/8 t cayenne (or more)

Mash beans with fork and stir in all other ingredients.

My kids love to dip carrots in this dip

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