![]() ![]() Did I mention that this is delicious on its own next to a platter of veggie sticks?! Or chips. You can dial up the heat here if you like, but because both the salsa and the bean layer have quite a kick to them, I kept the queso pretty mild. I love this change-up, since it’s less expensive, and contains way more omega-3 fats and protein. ![]() The delicious, creamy “cheese” sauce is a riff off my cashew queso, but in the interest of keeping this allergen-free, I used hemp seeds instead. Then layer away! All in all, this took me about 20 minutes, start to finish, and the party people hung around this bowl like it was the last dip on planet earth. All it takes after that is mushing the beans up a bit in the pan, which you can do with a bean masher, or an immersion blender, if you don’t want to haul out yet another large piece of equipment. This is such an easy hack btw, since it makes the salsa taste more alive and juicy, while giving it a lot more texture, which I personally dig. And the salsa got an upgrade with some fresh, chopped cherry tomatoes. While that was on the stove, I whipped up the hemp seed “queso” (no soaking required!). Everything else was homemade, but came together quickly and easily.įirst, I sautéed the pre-cooked pinto beans with onions, garlic, spices, and the chipotle peppers. Mama don’t have time for that! So I simplified things by cutting out the guacamole (don’t yell at me like that – add it if you want to!), and using jarred salsa. My childhood memories of layer dip involve many cans and jars of processed food being dumped into a large bowl, but the current-reality-holistic-nutritionist version definitely involves making every single one of those things from scratch. I’d cooked pinto beans the night before, had a little tin of chipotle chilies kicking around the pantry, and I knew that if I cut a couple corners, this thing would come together so I’d still have time to tizz myself up before the guests arrived. Something with BIG DIP ENERGY – a chunky, spicy, creamy, and above all impressive layer dip. I felt like leveling up and creating something I hadn’t tried to before. But I didn’t feel like making a fallback dip, like tzatziki, or baba ganoush. I was recently hosting a party-for-no-reason, and like most of my get togethers they involve a lot of food. If I ever got a tattoo, it would probably say something like: “pass the hummus”. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.Dips are my favourite food group. It also goes well in bowls, on toast, in sandwiches, and beyond. It’s the perfect appetizer or snack, especially served with pita bread, chips, flatbread, crackers, or vegetables. We hope you LOVE this white bean dip! It’s: Olive oil adds richness and sea salt brings it all together.Ī generous amount of fresh dill adds herby flavor and the immediate feeling that spring is here! We made it, friends! Sticking with the classic hummus-inspired elements, we included tahini for creaminess, lemon juice and zest for tartness, and garlic for zing. Our favorite bean to use is cannelini, which has a naturally buttery taste and creamy texture. White beans are the perfect legume for dips because they have a mild flavor that lets the seasonings shine. Those looking for a deeper dive into the history of hummus can find more information here and here. This recipe is not a traditional hummus as it doesn’t use chickpeas, but is inspired by the creamy chickpea-based dip - with a springy, white bean twist. ![]()
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