Monday, August 30, 2010
White Bean Dip - remix
My go-to dip this summer has been white been & herb.
Then I tried doing this dip for a recent potluck. I liked it lot, and as usual, I reworked it and reworked it...
We snacked on this with spiced&baked pitas. I first fell in love with baked pitas at Delish (a fantastic little shop that used to be in Ottawa, then moved to Hull...). I never knew what spices they used, and I never really have made up my mind on how I like them most, so it varies.
I usually mix about 1/4 cup canola oil with spices (not all of these at the same time, mix and match!): chili flakes, espelette, piment d'alep, curry powder, garlic powder, ground cumin, paprika, smoked paprika, turmeric, celery salt, freshly ground pepper and salt. Cut your pita bread, smother with the spice mix, bake at 350 and watch closely - they tend to change color fast!
Roasted Yellow Pepper and White Bean Dip
(my version of the FoodiePrints Dip)
1 can of white beans (Or if you are soaking your beans, one very large handful of dried)
1 yellow bell pepper, roasted, skin removed
1/3 cup cashews, roasted
1/3 cup canola oil
Juice of half a lemon
2 cloves of garlic
Siracha to taste
Freshly ground pepper and salt to taste
(I also added some leftover smoked tomato compote from last night and it was heavenly!!!)