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
EVOO
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
Rosemary
Crushed Red Pepper
Blend it all together and serve with your favorite crackers, chips, crisps, or bread.
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