Today I am compelled to simmer beans in a herby broth, blend with olive oil, lemon juice and roasted garlic. Move over hummus because this White Bean and Roasted Garlic Dip is the star today.
I quite like hummus, sometimes store bought, sometimes homemade. It’s what I often reach for to have a snack. I’m as guilty as the rest and become complacent with the snack options, reaching for what’s easy and convenient. That’s why it’s nice to have other options and change it up a little. So today I’m making the cannelloni bean the star of the show to demonstrate that other beans are just as capable of holding their own in the snack world.
The original recipe called for great northern beans, but like so many other food items, I could not find them in my community (a pet peeve that will reverberate throughout my posts). So I chose to substitute with the cannellini bean, also known as white kidney beans. They are slightly grainy with a mild earthy taste. Great for soups, and blended dips such as this.
The beans are infused with flavour by being simmered in chicken broth and herbs. Once cooked they are blended with a small mountain of roasted garlic, olive oil and lemon. Served with pita wedges, it just might become your go to snack!