Recipe by Tish
This is a wonderful addition to the chip and vegie dips out there. For a slightly more Mediterranean version, substitute dried thyme for cumin and chopped basil for cilantro. Gently heat the dip to warm it, then mix in a few ounces of crumbled goat cheese or feta cheese and serve with pita wedges. Prep time does not include 1st soak
- 3⁄4 cup dried white beans, such as great northern or 3⁄4 cup navy beans
- 2 cloves garlic
- 3 tablespoons lemon juice
- 1⁄3 cup extra virgin olive oil
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons chili powder
- 1 pinch red pepper flakes
- salt & freshly ground black pepper
- 3 tablespoons cilantro, minced
Directions See How It's Made
- Soak beans overnight in water to cover or use the quick pressure-soaking method.
- Drain In a pressure cooker, cover beans with at least 1" water.
- Lock the lid in place and bring cooker up to full pressure over high heat.
- Reduce heat to medium low just to maintain even pressure, and cook for 12-13 minutes for Great Northern beans or 8-9 for navy beans.
- Remove from heat and allow pressure to drop naturally.
- Drain beans and rinse under cold running water to cool them quickly.
- In a food processor, drop cloves of garlic through feed tube with machine running to chop.
- Add beans, lemon juice, olive oil, cumin, chili powder and red pepper flakes; puree until smooth.
- Fold in cilantro and season to taste with salt and pepper.
- Serve with tortilla chips or fresh vegies.