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Just yesterday I was talking with my friend Isabel Deeik (owner of http://www.GrapeHeartWines.com) on our way to San Francisco, about missing Middle Eastern food.  Shifting to a plant based diet has been great, but I have been on the look out for different recipes.  Isabel is from Turkey and we share a love for the food.

This morning an email hit my mail box and I discovered this recipe!  Can’t wait to try it.

Spiced Carrot and White Bean Dip

RECIPE BY PLANTPLATE July 30
A lightly spiced dip with Middle Eastern flavors is the perfect addition to vegetable platters, sandwiches, or falafel dishes.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yield: Makes Approximately 2 Cups

Notes:

We’ve used butter beans in this recipe, but great northern or navy beans will work just as well.

Prepared dip will keep in the refrigerator for 3-4 days.

Ingredients:

  • 1/4 cup vegetable broth
  • 1 large carrot, grated
  • 1 small brown onion, diced
  • 1 clove of garlic, crushed
  • 1 small red chili
  • 1 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. ground coriander seed
  • 1/4 tsp. turmeric
  • 1/4 tsp. cayenne pepper
  • 1 x 15 oz. (425g.) can butter beans, drained and rinsed
  • 2 tbsp. fresh lemon juice
  • 1/4 cup chopped fresh coriander

Instructions:

  1. Heat vegetable broth in a small saucepan. Add the carrot, onion, garlic and chili. Sautee over a medium heat for 3 minutes. Add the cumin, paprika, ground coriander seed and turmeric, and a little extra water if needed to prevent the ingredients from sticking to the pan. Sautee the carrot and spice mixture for 5 minutes, or until the carrots are soft.
  2. Place the white beans and lemon juice in a food processor. Add the spiced carrot mixture and blend until smooth.
  3. Transfer mixture to a bowl and stir in the chopped coriander. Refrigerate until cool before serving.
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