The other day a wonderful friend came to visit us from Seattle along with her children. She brought a spread of beautiful, delicious food to share. I also cooked up a lovely white bean, olive, tomato pasta sauce to go over noodles. I had plenty of leftover white beans in the pot which I wasn't sure yet what to do with. Well, my friend suggested I make a white bean dip.
And so I did.
We have been enjoying it spread over slices of a crusty whole grain, gluten-free baguette that I have been making. My kids beg me to make this recipe almost daily now. It is a kneadable, gluten-free, vegan yeast bread I developed with very little starch and only a smidgen of xanthan gum. It is moist and dense with a flavor and that resembles 100% wheat bread. Hint: it will be in our next book.
Garlic Rosemary White Bean Dip
This recipe can be prepared in just minutes once you have your beans cooked. I use cannelini beans but great northern or navy beans would also work. For information on cooking beans and our bean cooking chart, please see page 143 in our cookbook. My kids love to dip carrots and celery into this white bean dip. It makes a delicious wrap when used as a filling for rice tortillas along with a large handful of fresh local salad greens. Enjoy!
3 cups cooked white beans
1/4 cup extra virgin olive oil
1 large lemon, juiced (about 1/4 cup)
1 to 2 cloves garlic, peeled and coarsely chopped
1 tablespoon chopped fresh rosemary
1 teaspoon Herbamare or sea salt
reserved bean cooking liquid as needed
Place all ingredients, except bean cooking liquid, into a food processor fitted with the "s" blade. Process until very smooth and creamy adding bean cooking liquid as necessary to reach desired consistency (start by adding a tablespoon or so at a time).
Chill until ready to serve. The flavors become more pronounced as the bean dip ages in the fridge. Though for the better. Source: www.NourishingMeals.com
Other dips and appetizers you might like:
In other news:
I received this email last November (2009) from a reader who offered this suggestion (and I think it is a great one):
.....this is the best food site i have found. i love your GF and vegan recipes! thank you so much. i've spread the word to all my friends.
here's an idea: every month ask people to send in ingredients that they would like to see a dish made out of plus any restrictions (ie, no gluten, no meat, no tomatoes, etc). pick one submission and come up with a recipe and post it. it's a fun way to get people involved but also some people have weird restrictions and it's a way to come up with something tasty for them.
that's how i found you: i wanted something with yams w/out sugar and gluten. i found your black bean soup with cabbage salad. totally excellent. i've been eating the cabbage salad every night for a week now. i'm hooked. so is everybody whom I've made it for.
So there you have it. If you have any foods lurking around your fridge needing to be used and/or you have some food restrictions, would you please leave a comment below listing a few ingredients you would like me to create a recipe from, plus any food restrictions?
Also, Tom and I recently recorded an hour-long interview on the Elimination Diet with Tiffany Pollard from Eating for Evolution. This interview goes over more of the How's and Why's of the Elimination Diet and will, I think, be very helpful for those of you following it right now. If you would like to listen to it and join the wonderful Eating for Evolution (healthy, gluten-free) comminity you can sign up (it's free) to get access to this recording and much more. There is a wonderful discussion board to connect with others, learn, get more recipe ideas, and more. I'm a member!
This recipe is linked to Carol's Photo Contest from Simply...Gluten Free!