Prep 10 mins
Cook 15 mins
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
- 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.
This is really very good! The only thing I'd change would be the amount of garlic as it was too much for me .. it is also good on turkey sandwiches!! thanks
Call me lazy, I used canned white beans. Cut the spices back a bit to appease my tender toungued guests but the results were still very good. Also cut the oil to 2 tablespoons to keep it light. Next time I will try the thyme instead of cumin variation.
Great stuff! I was making baked beans and had some left over after I finished boiling them, so I made this dip with the extra. It was really easy to make and very tasty. I liked the fact it was a little bit spicy.