Hummus is lovely and I eat it frequently but every once in a while I'm looking to expand my repertoire and in the mood for something, well, different.
This is a versatile, nutrient rich white bean dip that's been dressed up and seasoned with thermogenic ingredients - (for those of us who do not live in southern climates, warming spices can go a long way in the wintertime...).
Once the blender's out, this dip will take you about 6 minutes to pull together. You can enjoy it with an assortment of vegetables, on whole grain bread/crackers (I have Mary's wheat free/gluten free crackers featured above), or as a spread in sandwiches, wraps, on burgers, etc. There's no end to the applications and it's a simple and tasty way of enhancing the nutritive quality of everyday food.
Sundried Tomato and Zucchini Bean Dip with Warming Chili-Garlic Sauce
- 540 mL cooked white kidney beans (19 fl oz), thoroughly rinsed if using canned
- 6 large pieces of sundried tomatoes
- 1/3 cup fresh grated unpeeled zucchini, packed
- 1 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1 Tbsp chili garlic sauce, or to taste
- 1/2 tsp black pepper
- 1/4 tsp sea salt
Place all ingredients together in a blender and blend until smooth or desired consistency is achieved (I like lumps and bumps and discovering bits of colour in my dip, so I stop before the mixture is fully blended).