This weekend, I hosted some friends over for dinner and was excited about an idea that came up in conversation a couple weeks ago with my boyfriend: expanding dip options from hummus, eggplant, and cheese spreads. So, I tried two new ones using cannellini beans and red lentils. Both were wonderful. Unfortunately, I didn’t get a chance to snag any photos while cooking them — so you’ll have to trust me on this one.
Kale Pesto White Bean Dip (from Annie Eats)
What You Need
- 2 cloves garlic
- ¼ cup walnuts (I didn’t have any – so I omitted them, but next time I will include them)
- 1½ cups kale leaves, stemmed and chopped
- 1/3 cup extra virgin olive oil, plus more as needed
- ¼ cup freshly squeezed lemon juice, divided
- ¼ cup freshly grated Parmesan
- 1 tsp. kosher salt
- Freshly ground black pepper, to taste
- 3 cups cannellini beans, drained (2 15 oz. cans)
- 1 tbsp. balsamic vinegar
What You Do
- In the bowl of a food processor, combine the garlic, walnuts (if you are using) and kale.
- Pulse until finely chopped. Scrape down the sides of the bowl.
- With the processor running, add the olive oil and 1 tablespoon of the lemon juice in a steady stream through the feed tube until smooth.
- Add in the Parmesan, salt, and pepper and pulse until combined.
- Scrape down the sides of the bowl and add in the beans, the remaining 3 tablespoons of lemon juice and the balsamic vinegar.
- Process the mixture until completely smooth, scraping down the bowl as needed. If necessary, pulse in additional olive oil to achieve a smooth texture.
- Adjust seasoning with salt and pepper to taste.
- Transfer to a serving bowl, drizzle with olive oil, and top with a sprinkle of chopped walnuts. Serve with pita chips, fresh veggies, etc
Curried Lentil Dip (from Frontier Natural Products Coop)
What You Need
- 1 cup red lentils
- 2 1/2 cups water
- 1 tablespoon vegetable oil
- 1 cup diced onions
- 1 1/2 cups peeled, cored, and diced apples
- 3 garlic cloves, minced
- 1/4 cup raisins
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1/4 cup coconut milk
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
What You Do
- In a medium saucepan, bring the lentils and water to a boil.
- Lower the heat and simmer until the lentils are soft and most of the water is absorbed, about 20 minutes.
- Meanwhile, heat the oil in a skillet and sauté the onions, apples, and garlic with a dash of salt for about 5 minutes on medium heat.
- Add the raisins, curry powder, and the garam masala, if using, and continue to sauté for 10 minutes, until tender.
- In a food processor or blender, pureé the cooked lentils and sautéed onion mix with the coconut milk and lemon juice. Add the salt and adjust to taste.
- Serve at room temp or chilled.
I served the dips with pita chips, a veggie plate, and rice crackers. The best part — I have plenty left-over to enjoy all week.