Thank you friends for your patience and kind wishes as we heal from the loss of our Sparky dog. We have hardly cooked since last week and creating new recipes has felt tantamount to scaling Mount Everest. Creative expression takes a level of energy our household just has not had until last night. I created a white bean dip and it may be my new favorite. It is flavorful and tangy and creamy. It is oil free and added sodium free. The dip comes by smooth texture and subtle saltiness honestly with the addition of Kalamata Olives…..Yum.
White Bean Kalamata Dip
By: S. Duquet
2 15 1/2 oz cans organic garbanzo beans rinsed and drained
1 15 1/2 oz can organic Great Northern beans rinsed and drained
1/2 C fresh lemon juice ( from approx 5 lemons)
1/2 C water
3/4 C pitted Kalamata olives
Make It Happen
Put all ingredients into food processor or blender and blend like crazy until very creamy (about 2 minutes)
This dip is divine with fresh veggies and craveable with pita chips. It is creamy and savory, light and smooth. It will make an amazing sandwich condiment or bagel topper. The exciting part is that it took three seconds to create and the flavor far exceeds the cost. Sounds good to me.
Have a delicious day.
Tags: compassionate eating, dairy free, E2 friendly recipe, exploits of a vegan wannabe, going veg, kalamata olive dip, oil free dip, oil free recipe, plant based diet, plant strong, trying vegan, trying vegetarian, vegan appetizer recipe, vegan challenge, vegan experience, vegan wannabe, white bean dip, white bean kalamata olive dip