Have you ever made homemade hummus? I assure you it is almost too easy. I’ll admit that I purchase hummus at the store on a regular basis (you can’t do it all!)- but when the mood strikes, I enjoy whipping up an inspired flavour (like this Moroccan carrot hummus), or changing up an ingredient.
Cue the white kidney beans (or cannellini beans as they’re also called). I love the creamy texture that white kidney beans provide, not to mention that they’re loaded with fibre and protein. Try experimenting with whatever bean you have in your cupboard! The traditional chickpeas would work well, as would canned lentils, or even black beans.
This dip is great with raw veggies, added to a Buddha bowl, or as a colourful and tasty feature on avocado toast!
White Bean & Beet Dip
Ingredients:
1-19oz can white kidney (also called cannellini) beans, drained and rinsed
2 small cooked beets (about 3/4 cup cubed)
2 cloves garlic
3 tbsp lemon juice (~one medium)
4 tbsp tahini
2 tbsp olive oil
1/2 tsp dried dill
Salt and pepper, to taste
Directions:
1) Add all ingredients to a food processor or blender and blend until smooth. That’s it!!!
2) Garnish if desired- I used grated beet, lemon zest, sesame seeds, red chili flakes, dill and a drizzle of olive oil.
