Chick pea white kidney bean dip is a great tasting and spicy vegan treat for dipping veggies, stuffing celery, topping a baked potato, and it can even be used as a salad dressing. Preparation time for this quick and easy vegan recipe is only about 15 minutes. Leftovers can be stored in a tightly closed container in the refrigerator for a few days without loss of flavor.
1 – 15-oz. can Chick Peas (Garbanzos)
1 – 15-oz. can White Kidney Beans (Cannellini)
One – 6-oz. can Tomato Paste
6 oz. Water
3-4 Garlic Cloves
2 tsp. Cumin, ground
2 tsp. Chili Powder
1 tsp. Basil, sweet, dried leaves
1 tsp. Cilantro, dried leaves
One Jalapeno Pepper or Hot Sauce to taste
Chick Pea White Kidney Bean Dip Cooking Utensils:
Chick Pea White Kidney Bean Dip Preparation:
To obtain a smooth consistency, we prepare this recipe in a blender; however, for a more “chunky” dip, it can be made in a food processor.
Open the cans of chick peas and white kidney beans or other white beans. Drain off the liquid. Empty the drained cans of chick peas and beans into the container of the blender or food processor.
Open the can of tomato paste and spoon contents into the blender or food processor container. Fill the tomato paste can with water and mix with a spoon to loosen any remaining tomato paste that is sticking to the inside of the can. Empty into the blender container.
Add all the other ingredients to the blender container, cover and run blender at high speed until creamy smooth. The stiffness of the dip can be adjusted by adding a little more water. Or, run the food processor until you achieve the consistency you desire.
Spoon into a dip bowl or other container. This dip is excellent for stuffing celery for a snack or appetizer, or as a topping for baked potatoes, and as a salad dressing.
Serve and Enjoy!
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