February 14, 2009

Coriander White Bean Dip

Beans are a good source of protein, something vegetarians should always be concerned with. Beans are also very versatile and there is a wide variety to choose from.

This is a white bean dip with a creamy texture and a hint of spices. Of course, any bean will do, but I prefer white beans here because of the lovely color it takes on from the spices. This dip is excellent with crackers, bread, or even vegetables.

Although the recipe calls for canned beans, this is merely for convenience. We prefer to cook dried beans in our pressure cooker. The consistency is so much better. Also, I love the taste of garlic, but don't like to burp it afterward, so we almost always cook our garlic first. You may omit the first step and toss the raw garlic right into the food processor.

Coriander White Bean Dip


1 15 oz can white beans, drained and rinsed
1 T cider vinegar
2 T olive oil
1 garlic clove, minced
1/2 t ground coriander
1/2 t paprika
1/8 t cayenne pepper
1/4 t salt


1. In a small pan, saute garlic slightly in a little olive oil.

2. In a food processor, combine everything plus 2 tablespoons of water.

3. Process until mixture is very smooth, about 1 minute.

4. Transfer to a serving bowl, drizzle on some additional olive oil, and garnish with more paprika and black pepper.

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