This immersion of white beans is so good, you will want to eat -for the spoon! Stir -with pine nuts and serve with vegetables and pita for a deliciously addictively delicious refreshment or appetizer.
Are you looking for easier and more creamy vegan recipes? Take a look at the better and easier hummus, 5 vegan ingredients, beet hummus and the best and easiest and easiest of spinach artichoke!
Hummus fans, listen! You want to try this recipe for vegan white beans tank as soon as possible. It is a smooth, velvety immersion, possibly even creamy and luxurious than hummus.
Cannellini cannellini beans quickly transform into this addictive immersion once mixed with garlic, lemon, oil, herbs and cold ice water. Deliciously salty and tangy, the best serves as a refreshment or appetizer with tasty accessories and many dippens, such as cut vegetables, pita or cookies. Enjoy -as a healthy refreshment, bring it to a party or spread it in a vegetable wrap.
Why will you love this Dip of the White Bean
- The best beans bath – This immersion of white beans is very much like hummus, but uses creamy cannnellini beans instead of chickpeas. What you get is an even softer immersion based on beans that is perfect for snack.
- Simple ingredients, great flavors -Secessity less than 10 ingredients for the budget to join this Dip of the White Garlic Bean. The end result is an ultra smooth refreshment with savory, tangled and new flavors.
- Perfect for parties – Like my lemon hummus and Brie Vegan, this dip is a success at parties.
Needed ingredients (with replacements)
- White beans – Canned white beans keep this recipe quickly and easy. Caninellini beans are my favorites, but you can replace another soft, creamy white bean, such as the beans in the north, navy or butter.
- Garlic – I found that a garlic nail added a salted pop of garlic, but you can always add – one to two grains if you love the flavors of garlic. You could even mix -in a roast garlic head to make them a step.
- Lemon juice
- Olive oil -Theoli gives more body and richness, but you can omit if you prefer to make a version without oil.
- Salt and pepper
- Fresh herbs – I like this immersion with fresh basil leaves, but fresh rosemary also combines well. We also invite you to try it with dill, thyme, chives or parsley.
- Cold water water -The ice water is not negotiable here. As with other creamy combined dives, to whip in the cold ice water is the secret behind its light, aerated and fluffy consistency.
How to make a bath of white beans
Find the complete recipe with measures on the recipe card below.
Add white beans, garlic, lemon juice, olive oil, salt, pepper, fresh herbs and some of the ice water to a food processor.
Pure until the dive is soft and creamy.
If the consistency is not as creamy as you would like or is too thick, Mix some more spoonfuls of cold water. This will help to soften and do it.
Taste and adjust the flavors as necessary before transferring the dive into a bowl with the desired accessories.
Topping ideas: I like pomegranate seeds, pine nuts and a dash of olive oil on top when I serve this about the holidays. Other accessories you can use are fresh herbs, chile flakes, cracked black pepper and/or lemon zest.
Serve the bathroom of the vegan white bean with vegetables, pita, phalafel and cookies next to it to immerse them, and then enjoy!
Frequently asked questions
Personally, I like Cannelini beans more for this recipe due to their soft, creamy texture and a soft, soft taste. Other soft white beans, such as the large north and navy beans, also work well. Butter beans are another option, but you have to use slightly less than a 15 ounce complete tin for its large size.
Yes, dry white beans will work as well as preserved, but it will take long to prepare. Soak 1/2 cup dry white beans in the water overnight and then drain the next day. Cook the beans in a medium pot with water until soft and tender (about 1 to 1 and a half hours). Dive normally once they are fresh.
You may have to stop and scrape off the sides a few times as it mixes, but a high power blender will work well.
The immersion of the leftover bean will remain fresh for 3 to 4 days when it is kept covered in the fridge. Enjoy the excessive immersion as a simple refreshment, as a diffusion for sandwiches and wrapping, or as a sauce for grain bowls, salads and pasta dinners.
-
To a food processor, add the drained and rinse white beans, garlic, lemon juice, olive oil, salt, pepper, fresh chopped herbs and 2 tablespoons of cold ice.
-
Pureu for about 4-5 minutes until soft and creamy. If it is not creamy enough or too thick, add -more spoonfuls of cold water. This will help sink it and to make it creamy and soft.
-
Taste; If you wish it with more salt, pepper, lemon juice or herbs.
-
Add to a bowl and decorate with the accessories you choose. For the holidays, I love pomegranate seeds and pine nuts with a dash of olive oil. Serve -with pita bread, fries and/or vegetable sticks such as cucumber and carrot.
- It can use another white bean, such as large northern, marine or even butter beans.
- Other fresh herbs such as rosemary, thyme or parsley are also good, to taste them. O Replace 1 dry teaspoon basil with the fresh.
- The dive will be kept in the fridge for about 4 days.
Service: 1of 8 servings ; Calories: 71kcal ; Carbohydrates: 8g ; Protein: 3g ; Fat: 4g ; Saturated fat: 0.5g ; Polyinsaturated fat: 0.4g ; Monoinsaturated fat: 3g ; Sodium: 260mg ; Potassium: 5mg ; Fiber: 3g ; Sugar: 0.1g ; Vitamin A: 0.3IU ; Vitamin C: 2mg ; Calcium: 33mg ; Parró: 1mg
#Dip #white #beans
Image Source : www.noracooks.com