Sunday, January 11, 2015

Sriracha White Bean Dip

Yesterday my blender passed on.  It sacrificed it's last  moments to make this delicious dip though, so consider it a martyr.  We spent several good years together, making smoothies, soups and yes, many, many dips.  Not bad for a $10 special from Walmart.  If anyone would like to buy me an industrial blender to help me through this difficult time, it would not go unnoticed.  Ahh, the life of a food blogger.  Not so glamourous.

I love hummus.  I don't like paying through the nose for it though.  I think I know why it's so pricey.  It's that darn tahini, which I don't particularly care for anyway.  Hence, this Sriracha White Bean Dip.  It's the essence of hummus minus one ingredient.  I don't miss it and you really won't either.

Believe it or not, I don't eat fattening foods laced with sugar ALL the time.  On occasion I like a meatless form of protein that contains no sugar in any form.  I dip carrots in it.  Or cucumber if I'm feeling particularly saucy.  Sometimes red pepper strips.  I actually love raw vegetables.  It's cooking them that I have issues with.  I get stuck in ruts.  But this isn't about vegetables, really.  We all know how capable I am of going off on a tangent, so I'll stop there.

It's been cold here.  Like really cold.  Is mother nature forgetting that this is Kentucky and not Minnesota?  It's to the point where I question putting on makeup in any form because it will be running down my face after I step into the windy, frigid weather and my eyes start watering.  My new gloves I got from my guys mother for Christmas are literally saving my sanity.  They're so thick and warm.  Now if someone could just make something that warm for my face, that would be great!  Needless to say, I need some sand, sun and salty air.  Oh, air!  That's another thing.  It's painfully dry.  I mean painfully.  I've been researching some ways to combat that without spending money on a humidifier because I am not made of money.  In a perfect world, I would just run out and buy one.

This dip is a multifunctional dip. You could use it as a spread on a sandwich or wrap or use it for it's intended purpose of dipping veggies, pita chips or crackers. Either way, it's delicious.  Garlicky, spicy, creamy goodness with a hint of tang from the lemon juice. To top it off, it's super easy! 

Sriracha White Bean Dip

1 can garbanzo beans, drained
2 cloves of garlic, peeled
1/2 lemon, juiced
1/4 teaspoon cumin
1/3 cup water
1 tablespoon sriracha
Olive oil
Salt and pepper

In a blender it food processor, pulse beans, garlic, lemon juice, cumin, water and sriracha. Drizzle in olive oil slowly, to taste.  Add salt and pepper to taste also. Transfer to a serving dish. Serve with raw vegetables, crackers or pita chips. 

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