When I Dip, You Dip, We Dip (Bean Dip)
Try this When I Dip You Dip We bean Dip recipe, or contribute your own.
Try this When I Dip You Dip We bean Dip recipe, or contribute your own.
- Carbohydrate 3.8735125 g
- Cholesterol 0 mg
- Fat 15.5838250086008 g
- Fiber 2.18074996590614 g
- Protein 3.793075 g
- Saturated Fat 1.5989562511876 g
- Serving Size 1 1 cup (25g)
- Sodium 0.313750000172016 mg
- Sugar 1.69276253409386 g
- Trans Fat 0.670777500232912 g
- Calories 162 calories
Step-by-step
- Toast almonds in skillet over med/high heat 2-3 min, or until beginning to brown, shaking pan constantly. Set aside
- Heat oil in skillet over med/high heat. Add garlic and rosemary, and saute until fragrant
- Add nuts to food processor or blender and blend until a powder (or almost) then add the rest. Thin with 1 or 2 T of water and salt and pepper to taste, if desired.
- You can use it like a hummus or try layering it in tomato- topped bruschetta. I like to use it as dip or as a spread for sandwiches.
While traditional hummus relies heavily on sesame paste for its richness, this preparation replaces tahini with raw almonds to create a radically different Mediterranean-inspired spread. Historically, pureed legumes flavored with garlic and olive oil trace their roots to the cucina povera traditions of central Italy, where pantry staples were transformed through careful textural manipulation. Almonds bring a distinct woody aroma that complements the earthiness of cannellini beans far better than standard tree nuts might.
Mastering the Texture
Achieving a smooth mouthfeel requires breaking down the toasted almonds completely before introducing the soft elements. Process the nuts on high speed for 60 seconds until a fine meal forms, then scrape down the bowl sides. Adding water one tablespoon at a time prevents the blade from stalling while emulsifying the remaining quarter cup of olive oil. Adjusting quantities for larger groups simply requires doubling the bean count while maintaining the same ratio of aromatics.
- Toast the almonds over medium-high heat for exactly 2 to 3 minutes, shaking the pan continuously to prevent scorching.
- Saute the garlic and rosemary until they release their volatile oils, watching closely to avoid bitterness.
- Store leftovers in an airtight glass container in the refrigerator for up to 4 days.
