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Pureed White Bean Dip

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Ingredients

Adjust Servings:
2 cups dried white beans (navy, pea, or great northern)
6 cups salt water (or 3 cups water/3 cups vegetable stock)
1/3 cup extra virgin olive oil (or less)
1/3 cup fresh lemon juice
4 cloves garlic, pressed
1/2 teaspoon ground cumin
salt and pepper, to taste
1/4 teaspoon cayenne
2 tablespoons capers
2 tablespoons olive oil, mixed with
1/2 teaspoon paprika
lemon wedge
warmed pita bread, cut into wedges

Nutritional information

378.4
Calories
154 g
Calories From Fat
17.2 g
Total Fat
2.4 g
Saturated Fat
0 mg
Cholesterol
96.9 mg
Sodium
42.8 g
Carbs
10.5 g
Dietary Fiber
1.9 g
Sugars
16 g
Protein
61g
Serving Size

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Pureed White Bean Dip

Features:
    Cuisine:

    Very good! I was pressed for time and used canned beans and a little less oil. I love the fresh flavor of the lemon. I like this better than hummus!

    • 770 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Pureed White Bean Dip, This is adapted from Sunday’s at Moosewood I’ve used it for several large gatherings including Lois’s wedding reception Great with Mediterranean food This is recipe makes a large quantity; you may also cut in half If using dried beans, begin preparing this in advance , Very good! I was pressed for time and used canned beans and a little less oil I love the fresh flavor of the lemon I like this better than hummus!, This is adapted from Sunday’s at Moosewood I’ve used it for several large gatherings including Lois’s wedding reception Great with Mediterranean food This is recipe makes a large quantity; you may also cut in half If using dried beans, begin preparing this in advance


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    Steps

    1
    Done

    Soak the Beans Overnight and Then Drain Them.

    2
    Done

    Cover With 6 Cups of Salted Water and Bring to a Boil.

    3
    Done

    Simmer Until Tender.

    4
    Done

    It Can Take One to Several Hours, Depending on How Fresh the Beans Are.

    5
    Done

    When Beans Are Soft, Drain Them, Reserving the Cooking Liquid.

    6
    Done

    You Should Have About 5 or 6 Cups of Beans.

    7
    Done

    Using a Blender or Food Processor, Puree the Beans With the Oil, Lemon Juice and Garlic.

    8
    Done

    Add a Little of the Reserved Cooking Liquied If Necessary For a Creamy and Smooth Consistency.

    9
    Done

    Add the Cumin, Salt, Pepper, and Cayenne to Taste.

    10
    Done

    Spread the Dip in a Shallow Dish or Serve in Individual Small Bowls.

    11
    Done

    Garnish With a Sprinkling of Capers and a Drizzle of the Paprika-Olive Oil.

    12
    Done

    Serve With Lemon Wedges and Warm Pita Bread.

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