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 I 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 needed a quick snack for some friends and this fit the bill perfectly (I did cut the recipe back). Due to the situation I used canned beans (northern) and everyone thought it was delicious. We dolloped onto crackers & topped with capers. Definitely lighter than hummus but in a most excellent way. Thanks for this one Magpie Diner!! Made for Veg*n Swap 23!