Easy white bean dip with sun-dried tomatoes [Vegan]

Jaymi's Notes:
Dip. It's one of those things that is too easy to pick up pre-packaged at the store. But peeling the lid off a plastic container and plopping it on the table is not nearly as satisfying, healthy, or delicious as making a dip or spread from scratch, exactly to your preference. And thankfully, making a flavorful spread does not have to be time consuming.

I love this recipe because the ingredients are things you likely have in your cupboard and herb garden or produce drawer in your fridge. You can make it up at a moment's notice, and indeed it only takes a moment to make it. I tossed everything into a small food processor and it was done in no time.

More on The Cooking Project.

© Jaymi Heimbuch
Kelly's Recipe:

This is a nice spread to keep in your refrigerator for when you need a mid-afternoon pick-me-up, or if you invite some friends over for a glass of wine. You can serve it with pita or crackers or use some crudite and dip them. You could also use it as a spread on a grilled vegetable sandwich.This doesn't take much longer to make than the time it takes to cook the onions. A little bit of chopping and then you toss everything into a bowl and mix it up and you have a versatile spread. I used some sage from my garden, but you could substitute other herbs if you have them. It would be good with fresh basil or thyme as well.

This recipe is from the website bonnefooi gastronome.

© Jaymi Heimbuch
White Bean Spread with Sun-dried Tomatoes

1 can cooked white beans
1 onion, chopped finely
3-4 tbs good olive oil
1 clove of garlic
a bunch of parsley leaves
a few sage leaves
4-5 sun-dried tomatoes
1 tbs capers
1 tsp paprika
juice of half a lemon
salt and pepper to taste

1. Saute the chopped onion and pealed garlic clove in a few tablespoons of oil until golden.

2. Puree the beans with lemon juice and fried garlic clove. The puree can be completely smooth or chunky, depending on the desired effect.

3. Chop finely the sun-dried tomatoes, capers and herbs and mix them together with the paprika and sauteed onion into the bean puree. Add a few tablespoons of oil or cold water to thin the puree if necessary. Season to taste with salt and pepper.

© Jaymi Heimbuch

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