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Lotsa Salt Recipe - White Bean Dip

I first tasted this delicious dip recipe when my cute-as-a-button niece brought it over for our Superbowl Sunday get-together.  What I like about this summery recipe is that you can add lotsa salt and it still tastes fresh.  I added Celtic Sea Salt to the dip for added sodium and the larger crystals made for delightful bursts of salty-goodness when dipping with carrot or celery sticks.

My niece tells me this recipe is from Dreena Burton's "Eat, Drink and be Vegan" Thanks Morgan!  Gotta get that book!

"White Bean Hummus w/ Fresh Thyme & Basil"
2 c. (one can) cooked white kidney (cannellini) beans - if using canned beans, rinse and drain first
1 Tbsp. fresh squeezed lemon juice
2 Tbsp. tahini
1 med. clove garlic, sliced (or to taste)
1-2 Tbsp extra virgin olive oil (I used 2 for a richer taste)
1 1/2 Tbsp. red wine vinegar
1/2 tsp. dijon mustard
1/2 tsp sea salt (or more, for your health!)
fresh ground black pepper to taste
2-3 Tbsp water (to thin dip as desired, optional)
3 tsp. fresh thyme, chopped (not dried)
1/4 c. fresh basil, torn or chopped (not dried)

Combine all in food processor except basil, thyme and water. Puree until smooth, add thyme & basil and (water) puree briefly to incorporate.

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