Sunday, June 6, 2010

White Bean Dip

This make-ahead dip is great for summer picnics!

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add 6 sliced garlic cloves, 1 tablespoon ground coriander, and 1 teaspoon paprika; cook for 2 minutes. You should stir constantly, though I confess to only stirring frequently.

Add 1, drained and rinsed (15-ounce) can of cannellini beans, and cook for 2 minutes, stirring frequently. Add 3/4 cup vegetable broth; bring to a boil, then cover, reduce heat, and simmer for 15 minutes.

Transfer the bean mixture to a blender or food processor, and process until smooth. Stir in 2 tablespoons chopped flat-leaf parsley, then spoon into a bowl and chill - the original recipe did not specify for how long, but I made the dip about an hour and a half in advance.

Sprinkle with 1/8 tsp. paprika just before serving, and serve with sesame breadsticks (I like the long thin ones from Alessi). 1 breadstick plus 1 tablespoon dip makes a nosh of 50 calories.

garlic $0.45
canned cannellini beans $2.19
flat-leaf parsley $1.99
sesame breadsticks $2.49

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance