White Bean Dip - Pressure Cooker
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
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INGREDIENTS
Nutrition- 3⁄4
- 2cloves garlic
- 3tablespoons lemon juice
- 1⁄3
- 2teaspoons ground cumin
- 1 1⁄2teaspoons chili powder
- 1pinch red pepper flakes
- salt & freshly ground black pepper
- 3
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DIRECTIONS
- 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.
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