Saturday, December 18, 2010

Day Three Hundred and Twelve : A white bean dip for a Winter Saturday

Today, the city was abuzz with people doing last minute Christmas shopping, full of energy and life and good cheer! After a busy day out and about, I decided to make a little bit of homemade white bean dip to have with some of my soy multigrain rice crackers. Simple, satisfying, and nutritious. Perfect with a nice light glass of red wine.

I used Rancho Gordo Flageolet Beans, heirloom beans from California that resemble the traditional cannellini beans but are whitish / greenish and remain somewhat crunchy and crisp yet with a creamy interior, great fuel for a creamy dip.

So let's get to this dip!

2 cups of Flageolet Beans
4 ounces of Crumbled Herbed Chevre
A tablespoon of tahini
A teaspoon of water
Clove of Garlic
A teaspoon of Dijon Mustard
Fresh Basil
Sea Salt
Black Pepper
Crushed Red Pepper

Blend it all together and serve with your favorite crackers, chips, crisps, or bread.

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