White Bean and Garlic Dip
"From Australian BH&G Diabetic Living issue 12 2007."
photo by JustJanS
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 (400 g) cans butter beans (drained)
- 1 garlic clove (chopped)
- 2 tablespoons tahini
- 3 tablespoons lemon juice (fresh)
- 3 tablespoons water
- fresh ground black pepper
- 1 pinch cumin seed
- 1 pinch paprika
directions
- In a blender or food processor blend the beans, garlic, tahini, lemon juice and water until smooth.
- Season with pepper.
- Transfer to a serving bowl and prinkle over a few cumin seeds and a pinch of ground paprika.
- Serve with toasted wholemeal pita bread fingers and olives or fresh vegetables.
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Reviews
-
AMAZING!!!! What a scrumptious way of serving white beans! Mmmm! I made half the recipe using only 1 tbs of water as the liquid in order to get a thicker consistency. It was sooo yummy, I was tempted to lick the serving bowl. lol The tahini and garlic add a wonderful depth of flavour to this, which is balanced nicely by the citrusy cumin seeds. I will most certainly make this again! THANK YOU SO MUCH for sharing another keeper with us, Pat! Made and reviewed for Make My Recipe #11 June 2010. -
Very tasty recipe! I served this with chopped vegetables, and it was quickly devoured. I didn't have cumin seeds, so I added some ground cumin to the dip. I topped it with Cajun spice mix for a bit of heat. Yum! Thanks Pat!
-
A tasty and healthy dip recipe. I toasted my cumin seeds before sprinkling on top and also added some ground cumin and salt whilst processing. Great with toasted pita or veg it also makes a great addition to a salad roll or wrap...MMM! -
People asked for the recipe. I think I'll use more garlic next time. Even better the next day. -
Delicious, healthy and quick to make! Loved it! I made only half recipe add also 1Tbsp. olive oil. The tahini gives it nice flavor. I didn't use cumin seeds as we don't like them. Topped with freshly ground pepper and bit drizzle of olive oil. Made and reviewed for Make My recipe December 2011.
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RECIPE SUBMITTED BY
I'mPat
Australia
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