Chickpea and Cannellini Bean Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A craving for bean dip resulted in this recipe. Adjust seasonings to your taste. Serve with corn chips or pita triangles or spread on baguette slices, top with Mexican type cheese and broil. Ingredients:
1 (19 ounce) can chickpeas, rinsed and drained well |
1 (19 ounce) can cannellini beans, rinsed and drained well (white kidney beans) |
3 -4 green onions, trimmed and coarsely chopped |
2 garlic cloves, peeled and coarsely chopped |
1/4 cup cilantro leaf (less if you're not wild over cilantro) |
2 tablespoons olive oil (or more to taste) |
2 teaspoons hot sauce (more if you like heat) |
2 teaspoons cumin (or more) |
1/2 lime, juice of |
salt |
black pepper, freshly ground to taste |
Directions:
1. Add all of the ingredients into a food processor bowl as you prepare them.
2. Pulse until the dip reaches desired consistency, adding more olive oil or some water if it's too thick. I like mine almost smooth.
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