So as promised, here is the recipe.
|Rustic Sun-dried Tomato White Bean Dip|
Rustic Sun-dried Tomato White Bean Dip
2 cans (or 3 cups cooked) white beans - my preferred choice is Great Northern Bean
1/4 cup lemon juice
2 Tbsp tahini
1-2 medium cloves garlic (depending on love for garlic)
1/2tsp agave nectar
1 1/4 tsp salt
heaping 1/4 tsp white pepper
1/4 tsp liquid smoke
1 tsp dried parsley
3/4-1c dehydrated sun-dried tomatoes*
1/4 tsp paprika
Follow directions on package to soak dehydrated sundried tomato strips in hot water. Blend first 9 ingredients in the food processor until nice and creamy. Add paprika and rehydrated tomatoes to processor and blend till desired texture.
*Notes: I have started using the dehydrated sun-dried tomatoes (which can generally be found in the produce section in a little baggy), instead of the oil-packed tomatoes because it is just one more easy way to cut back on some fat. I found that the oil-packed tomatoes were just too difficult to wipe free of oil (duh - seems like a no brainer), and while I am careful to make sure that my family does consume daily amounts of fat, there are much healthier fats to consume than the oil packed around sun-dried tomatoes. Also, the typical diet generally contains too much fat, so this is just an easy way to get rid of a little bit. But do note that the dehydrated sun-dried tomatoes must be rehydrated in boiling water first!
Also note that I threw the paprika and tomatoes in at the end because I wanted to keep a little chunk to the sun-dried tomatoes instead of totally pureeing them, and the more the paprika gets processed, the more the dips starts to look just like a bowl of refried beans. So those two ingredients I process less for texture appeal and visual appeal.
Let me know what you think!
Have you been experimenting with any tasty recipes lately you want to share?