P. (lockedindream) wrote in vegancooking,
P.
lockedindream
vegancooking

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Tangy Bean Dip

Modified from the recipe on the bean can label:
1 chopped green onion
1 chopped jalapeno pepper
2 chopped garlic cloves
approximatly 12 black olives
1/4 C rehydrated sun dried tomatoes (approximatly 8), chopped
3 T extra virgin olive oil
2 T lemon juice
2 T chopped fresh basil
2 T chopped fresh parsley
2 tsp dried thyme
salt and freshly ground pepper
1 540 ml can of white kidney beans

Add ingredients one at a time to a food processor, scraping down the sides from time to time. If it is too think to mix properly, drizzle in a little of the tomato juice from soaking the tomatoes. Serve chilled if possible. If it is too strong flavoured, you can add another half to a full can of beans.

I had to go to a lunch potluck with my fellow Vagina Monologues cast memebers and I made sure to take something non-sweet that I could eat. This went over really well with fresh whole wheat french bread. It would also probably work well in a hollowed out round loaf.

Edit to add: Wow, I can't believe I forgot about the *beans* part of the BEAN dip. Sorry. How can you tell I am writing term papers? :-P
Tags: condiments-dips
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