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Crowd-Pleasing White Bean Dip Recipe Inspired by Moosewood

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Ingredients

Adjust Servings:
2 lbs dry white beans (ie navy beans)
3/4 cup olive oil
1 cup fresh lemon juice
6 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon sea salt
2 tablespoons capers (optional)
1/2 cup olive (optional)

Nutritional information

190.3
Calories
64 g
Calories From Fat
7.2 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
103.7 mg
Sodium
24 g
Carbs
5.9 g
Dietary Fiber
1.1 g
Sugars
9 g
Protein
59g
Serving Size

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Crowd-Pleasing White Bean Dip Recipe Inspired by Moosewood

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    Cuisine:

    I really enjoyed this dip! I reved it alongside roasted pumpkin and millet. Yummy! Since I was only cooking for three I scaled this down quite a bit. And as I unfortunately was out of white beans used chickpeas instead. That worked well. I needed to adjust the spices a bit but I guess thats just personal preference.THANKS A LOT for sharing this recipe with us, magpie!Made and reviewed for my chosen chef during Veggie Swap #51 October 2012.

    • 110 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    White Bean Dip for a Crowd (Moosewood Inspired ), I hosted a party for 60+ people recently and made this dip to go with veggies, pita chips, crackers and so on This is from Moosewood’s ‘Cooks for a Crowd’ book It’s similar to hummus in texture, but lighter and without the tahini flavour It was simple enough to prepare and I made it a few days in advance The recipe says it makes enough for 24 – OH MY, 120 more like it! 🙂 How much you would go through would greatly depend on how many other dips and appie type things you have After our party we still had half of the dip leftover And that’s not because it wasn’t popular, it just makes a lot!! It’s actually very tasty, easy on the pocket book and I love that you can prepare it in advance Next time I may cut the recipe in 1/2 Note, prep time does not include soaking the dry beans overnight , I really enjoyed this dip! I reved it alongside roasted pumpkin and millet Yummy! Since I was only cooking for three I scaled this down quite a bit And as I unfortunately was out of white beans used chickpeas instead That worked well I needed to adjust the spices a bit but I guess thats just personal preference THANKS A LOT for sharing this recipe with us, magpie!Made and reviewed for my chosen chef during Veggie Swap #51 October 2012 , I really enjoyed this dip! I reved it alongside roasted pumpkin and millet Yummy! Since I was only cooking for three I scaled this down quite a bit And as I unfortunately was out of white beans used chickpeas instead That worked well I needed to adjust the spices a bit but I guess thats just personal preference THANKS A LOT for sharing this recipe with us, magpie!Made and reviewed for my chosen chef during Veggie Swap #51 October 2012


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    Steps

    1
    Done

    Soak the Beans Overnight in Plenty of Water. Next Day, Drain and Rinse Them. Cook Them For About 45 Minutes in Plenty of Boiling Water. (do not Salt Your Water -- Makes Beans Tough). Take Care not to Overcook the Beans, They Should Be Cooked but not Mushy. Adjust the Cooking Time Accordingly.

    2
    Done

    in a Food Processor (or a Blender), Puree the Beans About 3-4 Cups at a Time, Emptying Each Batch Into a Large Mixing Bowl as You Go.

    3
    Done

    Stir in the Olive Oil, Lemon Juice, Garlic and Spices.

    4
    Done

    Garnish With Capers and/or Olives If You Like.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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