Who doesn’t love an easy appetizer than looks and tastes appetizing too? This creamy and flavor-filled AND fast white bean dip certainly meets all the requirements. One of the nicest attributes of the dip is how its power packed with good-for-you ingredients. The beans, easily found at the grocery, (or make them from dried), are full of fiber and protein and paired with the veggies or hand made chips they are a delicious and filling start to a meal.
Cumin seeds, just one of the aromatic spices in the dip, is a source of the essential mineral magnesium, which the body cannot produce, and therefore must get through diet. Magnesium serves a host of functions, including promoting heart health, controlling blood pressure and aiding the absorption of calcium. Although studies on cumin have only been on animals, not humans, the spice seems to aid in digestive disorders and helping decrease hypoglycemia.
Don’t just serve white bean dip this weekend. Make a double or triple batch and use the luscious spread inside of a wrap with the summer’s best tomatoes and a handful of shredded Napa cabbage. Yummy! We think this is a recipe you’ll return to again and again!
White Bean Dip
2 Garlic Cloves
2 Cans Cannellini (white kidney beans) drained and well rinsed
¼ Cup Extra Virgin Olive Oil
Sea Salt and Freshly Cracked Black Pepper to taste
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Smoked Paprika plus more for garnish
1 TB Freshly Squeezed Lemon Juice
¼ Tsp Cayenne Pepper
Chopped Oregano and Toasted Cumin Seeds for Garnish
Place the garlic cloves in the processor and finely chop. Add the beans, oil, salt, pepper, cumin, turmeric, paprika, lemon juice and cayenne to the food processor and process until well mixed but still slightly chunky.
Taste for seasoning and adjust with additional salt and pepper if desired. Garnish with paprika and chopped parsley. Serve with toasted baguette, pita chips or pockets or fresh veggies.
Handmade Pita Chips
Once you make these easy and incredibly delicious pita chips – you’ll never buy a bag again!
6 Whole Wheat Pita Pockets
Olive Oil Spray
Sea Salt and Freshly Ground Black Pepper
Cut the Pita Pockets in fourths and the tear each quarter in half – you should have 8 pita chips from each pocket. Spray them and then salt and pepper them well. Place on a sheet pan and cook in a 400F oven for a about 10 – 15 minutes turning once.