Ingredients with Measurements:
- 1 can (15 oz) white beans, drained and rinsed
- 1 roasted red pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons water
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the white beans, roasted red pepper, garlic, tahini, lemon juice, cumin, paprika, salt, and pepper.
2. Pulse until the mixture is smooth.
3. While the food processor or blender is running, slowly drizzle in the olive oil and water until the dip reaches your desired consistency.
4. Taste and adjust seasonings as needed.
5. Transfer the dip to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 1/2 cups of dip
- Serves 4-6 people
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Cannellini beans or chickpeas can be used in place of white beans.
- If you don't have roasted red peppers, you can use jarred roasted red peppers or roast your own red pepper.
- If you don't have tahini, you can use almond butter or omit it altogether.
- Lime juice can be used in place of lemon juice.
- Smoked paprika can be used in place of regular paprika.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Top the dip with chopped fresh parsley or cilantro.
- Add a tablespoon of honey for a touch of sweetness.
- Use black beans instead of white beans for a different flavor profile.
Tips and tricks:
- If the dip is too thick, add more water or olive oil until it reaches your desired consistency.
- For a smoother dip, remove the skins from the white beans before blending.
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dip is best served cold, but if you prefer it warm, you can heat it up in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the dip in a bowl with pita chips, crackers, or fresh vegetables for dipping.
Garnishes:
- Top the dip with a drizzle of olive oil and a sprinkle of paprika or chopped fresh herbs.
Pairings:
- This dip pairs well with a variety of foods, including pita chips, crackers, fresh vegetables, and grilled meats.
Suggested side dishes:
- Serve this dip with a side of hummus, tabbouleh, or a Greek salad for a Mediterranean-inspired meal.
Troubleshooting advice:
- If the dip is too thick, add more water or olive oil until it reaches your desired consistency.
- If the dip is too thin, add more white beans or tahini.
Food safety advice:
- Make sure to properly store the dip in the refrigerator and discard any leftovers after 3 days.
Food history:
- The origins of this dip are unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
- This dip has a creamy texture and a slightly smoky flavor from the roasted red peppers. The cumin and paprika add warmth and depth of flavor.
Serving suggestions:
- Serve this dip as an appetizer or snack, or as part of a larger meal.
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