Recipes, Side dishes
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Vegan Monday: White Bean And Spinach Dip With Flaxseed Oil

I must say that as soon as I think about this dip, I feel its lovely sour taste in my mouth. It’s quite mouth watering actually.

 

 

So, this is a very easy recipe, just like most of other dip/spread recipes. That is of course unless you want to cook the beans yourself, which will take overnight. So to get things fast and easy, I recommend you use canned beans – it takes nothing away from the taste of the dip.

 

 

If you are a fan of dips/spreads, there is one kitchen tool you should have: food processor. If you have that, even a simple, small one, you are safe and good to go. I mean, I can’t think of making these spreads any other way (maybe old school mashing? argh, not easy at all).

 

 

 

This dip is great with fresh, crusty bread. You can also make the bread slices crunchier and even better to use with the dip by brushing both sides generously with olive oil and then putting them in 200C preheated oven for about 5 to 7 minutes, until they get crunchy and slightly browned, but not burned.

 

Enjoy your dip as an appetizer, to accompany main dish, or as a base for a tartine.

 

Ingredients:

 

Difficulty: ★☆☆ (Easy)
(serves 4)

 

Printable PDF-recipe (no photos)

 

1 can (400 gr.) cooked white beans
juice of 1 lemon
juice of 1 orange
3 tbsp flaxseed oil
2 cloves of garlic, mashed
50 gr. spinach leaves
salt to taste
freshly ground black pepper to taste

 


 

1. In a food processor, put beans, lemon juice, orange juice, flaxseed oil and mashed garlic. Make it into a paste as smooth as possible.

 

 

 

 

 

 

2. Add spinach leaves and process just a little – keep the leaves in small pieces but don’t turn them into paste too. Clean the sides of the processor with a spatula if you need.

 

 

 

3. Add salt and pepper to taste and process just a little more. Transfer the dip to a bowl, serve with nice, crusty bread. Enjoy!

 

 

 

 

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