White bean and sun-dried tomato dip or sandwich spread
Over the summer, I spent a few days here and there in the hospital, getting some parts replaced. In my hospital bag I'd packed a small notebook where I write down ideas for recipes to try (I always have a notebook with me; I'm old-fashioned that way), and a couple of weeks ago I was reading through those notes with my grandson Aiden, who has a bit of interest in cooking and likes to cook with me. When I read my note about this recipe -- written under the influence of a serious dose of anesthesia -- Aiden laughed out loud, because what I'd written was, white bean and sun-dried tomato thing with interesting spices. What, he asked, were interesting spices, and what was a thing? Fair enough questions, and this recipe turned out to be the answer. The spices could be any combination of what you like: cumin and coriander, thyme and oregano, harissa with cinnamon, but I chose to go a smoky, slighty spicy route. The dip is great with cucumber slices, and works just as well tucked into a pita with those cucumbers, plus crispy lettuce and some black olives. If you have your own slow-roasted tomatoes in the freezer, by all means swap those for the sun-dried tomatoes, and the dip will be even better.
White bean and sun-dried tomato dip or sandwich spread {vegan, gluten-free}
From the pantry, you'll need: canned white beans (large or small), oil-packed sun-dried tomatoes (or homemade slow-roasted tomatoes), piment d'Espelette or smoked paprika, ground cumin, mild red pepper flakes, extra virgin olive oil, kosher salt, fresh black pepper.
Makes 1 cup.
Ingredients
15-oz can cannellini or small white beans, rinsed and drained
8 oil-packed sun-dried tomato halves
1/2 tsp piment d'Espelette or smoked paprika
1/2 tsp ground cumin
1/4 tsp mild red pepper flakes or a pinch of cayenne pepper
1/4 cup extra virgin olive oil (OR, preferably, the oil from the jar of sun-dried tomatoes)
2-3 Tbsp water, as needed to adjust consistency
Kosher salt and fresh black pepper, to taste
Directions
Blend all ingredients except salt and pepper together in a blender or food processor until the dip is the consistency you like.
Taste, and add salt and pepper, if needed (I seldom need it, but adjust the seasoning to your own taste).
Can be served right away, at room temperature, with crackers or pita chips or cucumber slices, or as a spread on sandwiches. Or, refrigerate in an airtight container to serve later. It will keep in the refrigerator for two days.
More dips and spreads:
Roasted eggplant spread with garlic, peppers and onions, from The Perfect Pantry
White bean dip with goat cheese and herbes de Provence, from The Perfect Pantry
Thai coconut curry hummus, from A Spicy Perspective
Avocado chickpea yogurt dip, from Vintage Mixer
Muhammara, from 101 Cookbooks
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Oh how I wish I had some roasted tomatoes in the freezer to turn into this dip. Sounds delicious.
Kalyn, I love using this dip in sandwiches with low-carb pita bread and some cucumber and fresh tomato slices.
Love the sound of this one! Chickpeas on hand, maybe I'll try it with them first. MMM!
Muhammara -- I love the recipe you have here on PP.
Susan, let us know how the chickpeas work out. I'm not a huge fan, so I probably wouldn't be the best judge. So glad you like the muhammara.