Number Of Ingredients 0 Steps:
Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.
Time 10m Yield 8 servings Number Of Ingredients 7 Steps:
In a food processor, combine the beans, ginger, turmeric, garlic and 2 tablespoons of the reserved bean liquid and process until the mixture begins to get smooth. With the motor running, drizzle in the olive oil and process until smooth. If the mixture is too thick, add more bean liquid. Season with salt and pepper. Garnish with a drizzle of olive oil and serve with pita chips and crudites.
Time 15m Yield 6 servings. Number Of Ingredients 9 Steps:
Place the first five ingredients in a food processor; pulse until beans are coarsely chopped. Add oil; process until blended. Add tomato and basil; pulse to combine. Serve with pita chips.
Time 10m Yield 10 Number Of Ingredients 6 Steps:
In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.
Time 10m Yield 8 Number Of Ingredients 6 Steps:
Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds. With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl. Heat in the microwave on high for 30 seconds.
Time 11h25m Yield 2 cups Number Of Ingredients 11 Steps:
For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight. Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool. For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm. Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.
Time 18m Yield 4 , 4 serving(s) Number Of Ingredients 10 Steps:
Place basil in a large heatproof bowl. Pour boiling water over and cover. Stand 30 seconds; drain. Refresh under cold water. Process basil, 1/4 cup extra virgin olive oil and 1/4 cup extra light olive oil until smooth. Transfer to a bowl; cover surface directly with plastic wrap. Process beans with the feta, remaining extra virgin olive oil, garlic and juice until smooth. Season to taste with salt. Transfer to a serving bowl. Preheat oven to 180 degrees C / 160 degrees fan forced. Cut bread into triangles. Place on baking trays. Brush with remaining extra light olive oil; sprinkle bread with combined seeds and cumin. Bake for for 3 - 4 minutes or until crisp. Drizzle dip with 1/3 cup basil oil then serve with bread. Enjoy.
Time 10m Yield 12 serving(s) Number Of Ingredients 8 Steps:
In a medium saucepan over medium-high heat, combine the beans, chicken stock and garlic. Simmer for 5 minutes. Remove from heat and stir in Parmesan. Let the mixture cool for 10 minutes. In a food processor, blend the cooled mixture until smooth. Chop the basil finely and stir into the mixture along with the lemon juice and the pepper. Serve in a bowl, garnished with basil leaves. If you prefer a chunkier version, simply don’t puree the beans as long, or puree half the beans and mix in the remaining whole beans by hand.
Time 10m Yield 2-1/4 cups. Number Of Ingredients 8 Steps:
In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips. Refrigerate leftovers.
Time 15m Yield 1 1/2 cups Number Of Ingredients 6 Steps:
In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
