White beans, garlic, fresh herbs and olive oil are brought together for a (vegan and gluten-free) protein-packed spread inspired by Chef Chloe. Could not be more versatile, and perfect for Awards season and game day party snacks!
So..I apologize. I realize that this week I have posted two recipes that pretty much look the same - this and my go-to Mashed Crockpot Cauliflower. We can now call this blog the food blog of white mushy foods. Lots of laughs, especially since I just went on a rant about how we all need to “eat the rainbow” last week. But anyways, I promise that I am eating plenty of colors (lots of brown, you know, dark chocolate) and that both of these recipes were so good, so healthy, and so VERSATILE that I needed to share.
Moving on. I have discovered the food processor and WOW WHERE HAVE I BEEN?! That thing is a frickin miracle!! I cannot wait to make my own hummus, energy bites, etc from now on. I think I’ve just been intimidated by the multiple blades and the thing that sticks up but I was determined to make this dip and I knew a food processor was the only way. Anyways, the inspiration for the recipe is based heavily off of Chef Chloe’s white bean puree that goes on her pretty amazing vegan pizza. My most recent of roommates (not including my parents…lol) Paige, whipped up that pizza for her birthday last year and it was a major hit. Check us out at Paige’s birthday all dressed up last year. Great catching up with her this past weekend too!
And as we were making the puree which acts like the marinara sauce for this pizza, we both thought it would make an amazing dip! And when I made it again - it was so easy. I wasn’t paying attention when Paige made the similar puree that night because I was too busy glamming it up in the mirror with my vampy dark lipstick (see photo above). Anyways, I officially feel like I have conquered this food appliance. Next up is the broiler (it even sounds scary). Anyways, back to the spread. It’s just a few simple and fresh ingredients.
I love that the food processor just blends these pretty basic ingredients into an extremely interesting and flavorful dip. All you need are some rinsed ccanned white beans, some cloves of garlic (still working through my Paradox Farms garlic!) some thyme, and some good olive oil. Pulse to perfection. Add in some salt, pepper, and red chili flakes to add depth to the dip. Pulse some more. Add more of all of the above based on your taste preferences!
The thing that I am most excited about this dip thinking about its versatility. I am looking forward to serving it before dinner as an appetizer with crust bread. I’m looking forward to serving it at game day or at parties with some carrots, celery and whole wheat crackers. I’m looking forward to spreading it on toast and topping with tons of veggies for an awesome open-faced sandwich. It is high in protein and healthy fats, and will make a great snack or addition to a vegetarian meal. I’m already picturing this at my Academy Awards viewing party, or maybe bringing it to a Superbowl soiree?
And it’s also oh-so-cute. It will store in your fridge for about a week, but I’m guessing that it won’t last that long. Besides the excitement about all of the options that I have to use with this dip, I can’t wait to put together more recipes for you all using this handy dandy appliance.
- 1 can white kidney beans, rinsed
- 3 cloves garlic
- 2 tbsp thyme leaves, off the stem
- ½ cup olive oil
- 1 tsp dried chili red chili flakes
- Crusty bread, baby carrots or whole wheat crackers to serve!
- Place all ingredients in a food processor
- Pulse until puree consistency
- Garnish with additional thyme in your serving bowl
- Lay out with whole wheat crackers, crusty bread, or baby carrots!
Thanks for stopping by! 
