Tuscan Tofu, White Bean, and Garlic Dip with Vegetables
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin, created this dish in hopes to infuse flavor and health to your game-day tailgate. Extremely easily to make and palpabale for the whole family, this quick dip tastes great and packs easily.
- 1/4 Cup cup extra-virgin olive oil
- 1 Tablespoon fresh chopped rosemary
- 3 cloves garlic, finely chopped
- Vegetable sticks of your choice (zucchini, squash, carrots, celery, etc.)
- 1/8 Teaspoon teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 15 ounce can white beans, drained and rinsed
- 7 Ounces House Foods Tofu Medium
White Bean Dip
You only need 4 ingredients and 5 minutes to make this creamy white bean dip! Served with pita chips and veggies, it's a delicious snack or appetizer.
If you have cannellini beans, olive oil, and a lemon in your kitchen, you’re well on your way to making this white bean dip recipe. My advice? Go for it! It comes together in seconds in the bowl of a food processor, and it’s absolutely delicious. Lemon juice and zest fill it with bright flavor, olive oil adds richness, and the white beans blend into smooth and creamy perfection. Once you have it on hand, you’ll find yourself scooping it up with carrot sticks and pita chips, slathering it onto sandwiches, dolloping it onto bowls, or (like me) eating it by the spoonful out of the fridge! Trust me, you want to try this recipe ASAP.
White Bean Garlic Dip
Author All recipes on jenniferskitchen.com are property of Jennifer's Kitchen and cannot be included in any other recipes collection, online or offline, without prior written permission.
This delicious dip is full of fiber and tastes great with chips or crunchy vegetables.
- 1/4 cup minced fresh parsley (about 7 "stems" of parsley)
- 2 – 3 cloves garlic (see note #1)
- 2 – 3 tablespoons lemon juice (see note #1)
- 1 1/2 cup cooked Great Northern beans, well drained (see note #2)
- 2 tablespoons olive oil or coconut oil - optional
- 2 teaspoons dried minced onion
- 1 teaspoon onion powder or granulated onion
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt, or to taste (see note #3)
- 1/4 cup finely diced red onion
- Remove long stems from parsley and finely chop in food processor.
- Transfer to a bowl.
- Place garlic, lemon juice, and drained white beans in food processor and process until smooth. Be sure to blend well to thoroughly puree garlic so it's distributed evenly.
- Add oil and process until well mixed. Be sure to blend well to thoroughly incorporate oil.
- Add seasonings, minced parsley, and diced red onion and process just until mixed.
- Chill before serving. Dip will thicken slightly when chilled.
1. The amount of lemon juice and garlic you use depends on taste.
2. I used white beans that I cooked in my slow cooker (crockpot) because a slow cooker makes beans super soft and creamy. You could try canned beans and the result will probably be good, but if you think to put some beans in the crock pot the night before, you'll have some lusciously creamy dip!
3. Be sure to drain beans very well or dip will be too thin.
4. The amount of salt needed will depend on the amount already in the beans.
I categorized this recipe under “Freezes Well“, but it’s best if you leave out the parsley if you’re going to freeze it. You can stir it in after the dip thaws.
Garlic-Rosemary White Bean Toasts
This Mediterranean plate of crunchy toast topped with coarsely mashed, seasoned white beans takes just 15 minutes to make, with ingredients that are easy to keep in the kitchen.
Serve it as a nibble for pop-in guests, or, along with a salad or soup, as a satisfying and healthful light meal.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Preheat the oven to 400 degrees. Use 1 tablespoon of the oil (total) to brush the slices of bread on one side. Arrange the slices on a baking sheet, oiled sides up toast (top rack) for about 10 minutes, until browned and crisp.
Heat 2 tablespoons of the oil in a medium skillet over medium heat. Once the oil shimmers, add the garlic and rosemary cook for 1 minute, stirring, then remove from the heat. Add the beans, lemon juice and salt. Use the back of a spoon or a fork to mash some of the beans, creating a mix of mashed, whole and partially mashed beans.
Spread each toast with the bean mixture, then use the remaining 2 teaspoons of oil to drizzle over each portion. Sprinkle with the parsley and crushed red pepper flakes.
Herby Whipped Tofu Dip
This vegan Herby Whipped Tofu Dip makes a light, refreshing and quite pretty addition to any appetizer platter. Avocado, fresh herbs, and lime make a bright-tasting dip that pairs perfectly with crudité or your favorite crackers for easy entertaining. Plus, it can be made ahead!
It can be hard to find the right consistency when it comes to vegan dips. No sour cream or yogurt can result in dips that are too watery or dry. Often, we use soaked cashews and other nuts as a delicious base for creamy vegan dips, but we wanted something nut-free for this herby whipped dip.
Enter silken tofu: the secret ingredient to this dairy-free, nut-free and gluten-free appetizer. We used this brand. You may be overlooking the silken stuff in the tofu section at the grocery store, because it lends a soft and creamy texture that's ideal for dips and sauces.
After we whipped it with avocado for a bit more structure, this dip is reminiscent of guacamole but with a lighter texture.
Herby Whipped Tofu Dip is also a great way to use up herbs before they wilt. We chose fresh basil, cilantro and rosemary, however others like thyme, oregano or parsley would also work. Although we prefer fresh over dried, a shake or two of dried herbs will also lend flavor in a pinch.
The best part about this dip? It comes together in just 5 minutes entirely in your food processor or blender. Plus, you can make it ahead and store in the fridge for up to 3 days.
When it's party time, all you'll need to do is pair it with beautiful raw veggies or your other dipping instruments of choice. For our how-to on assembling beautiful appetizer platters, see here.
A little prep work with your blender before your next party can result in an eye-catching centerpiece that may just become the life of your party.
Looking for more vegan dip/appetizer recipes? Check out a few of our favorites:
This would make a great appetizer for any Spring or Summer dinner party. Change up the vegetables with whatever's in season - we loved these gorgeous pinks, purples and greens for Spring!
How to Use Hummus & Other Spreads
If you need some new ideas for how to use one of these tasty spreads, I’ve got you covered! Try serving your favorite dip with one of these:
- Toasted naan bread
- Bell pepper strips
- Bagel chips
- Pretzel sticks
- Carrot or cucumber slices
You can also serve hummus on top of toast, as a dip on a charcuterie board, or as a bagel spread. I love it in place of cream cheese on this bagel sandwich recipe!
If you’re looking for an easy appetizer, try making these easy hummus stuffed peppers:
Comment below and let me know which dip you’d like to try!
10 comments on &ldquo15 Hummus Recipes Made Without Chickpeas&rdquo
So grateful for these recipes! Love the consistency of hummus but chickpeas and beans don’t like me! Can’t wait to try!! ♥️
For those of you who have saying ‘hummus’ means ‘chickpea/garbanzo’ you are absolutely correct.
However, too many people have correlated the term ‘hummus’ with any dip that is like this…similar to how ‘Kleenex’ is now used for facial tissue even though ‘Kleenex’ is a brand name for facial tissue. So, regardless of how irksome it is, ‘hummus’ is the term used for a dip like this for the general populace and I doubt you will get that to change if you aren’t in a country where hummus originated.
That being said – these dips look delicious!
I love humous but have just found out I have an intolerance to chickpeas so was gutted that I couldn’t have my beloved humous anymore! This site is great and I’m definitely going to try the sweet potato and cauliflower ones, thank you x
I can’t eat chickpeas anymore and I love hummus. Thank you for all the great recipes. I can’t wait to try some of these.
Yay! I’m so glad this list was able to help!
OMG, the literal definition of hummus is chickpea. STOP THE MADNESS AND CALLING THIS HUMMUS!
This is not hummus. Stop bastardizing a culture food Karen!
You just blew my mind! NO chickpeas! I’m excited to try the white bean and sundried tomato.
I had no idea you could make hummus from cauliflower. I’m going to try making the curried cauliflower hummus.
Leave a Reply Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Tuscan Tofu, White Bean, and Garlic Dip with Vegetables - Recipes
W e decided to stay in tonight and cook, so I wanted to make an appetizer to have before dinner. I love roasted garlic so used that as my inspiration. I browsed recipes for dips or spreads using roasted garlic. I found two that I liked and used ideas from both to come up with a Roasted Garlic and White Bean Spread. or Dip!
- 3 head of garlic, roasted (cut tops off, add some olive oil, wrap in foil and put in a 425 degree oven for 25-40 minutes, until the cloves are soft)
- 1 can white beans I used Great Northern beans
- 1/2 sm onion, chopped
- 1/2 c chicken broth (or vegetable broth for a vegetarian version)
- Few dashed dried rubbed sage
- 1 bay leaf
- Salt and pepper
- Parsley (used it for color, about 1 tsp dried)
- While the garlic is roasting, heat olive oil in a pot.
- Add onions, saute.
- Add beans, stir.
- Add sage, bay leaf, salt, pepper, and chicken broth. Bring to a simmer. Let simmer until garlic is done cooking. Remove bay leaf.
- Cool garlic and remove the cloves from their peels.
- In food processor, combine bean mixture (use a slotted spoon so you don't add the liquid, but reserve the liquid), garlic, about 1 tsp olive oil, salt to flavor, and parsley. Puree. Adjust salt if needed, and add the reserved cooking liquid if you need to thin the puree at all.
- Before serving, I drizzled a touch of white truffle oil on top.
This spread would have been perfect on toasted baguette slices, but I only had a bag of bagel chips!! It was still very good - creamy, sweet, and mmm, that taste of roasted garlic is so delicious!
PASTA E FAGIOLI
Leave it to the Italians to concoct a crave-worthy dish from such humble and inexpensive ingredients as pasta and beans. Simmer equal parts cooked pasta (such as elbow macaroni) and cooked white beans in twice as much tomato sauce seasoned with chopped garlic, a mixture of herbs (basil, parsley, and oregano), olive oil, and salt and pepper. Topped with Parmesan cheese and served with a side of crusty bread and a glass of wine, this is a perfect example of peasant food fit for a queen.
How to Make It
In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.
Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes.
Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.
Party short-cut: Use the white bean dip as the foundation for an abundant tray of store-bought snacks, including hummus and baba ghanoush, olive tapenade, carrot sticks, and other vegetables. Serve with breadsticks, pita chips, and a thinly sliced baguette.
Do-ahead tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. Prepare the rosemary oil right before serving.
17. The Best White Bean Soup
Nope, this isn&rsquot an exaggeration. This recipe makes the best white bean soup ever!
This soup is not only bursting with flavor but is also vegan and affordable. Oh, and it smells fantastic, too!
All you need are a few veggies, white wine, rosemary, and of course, the star of the dish: canned cannellini beans.
Just a few ingredients, and you&rsquoll be able to make the thickest, healthiest, tastiest soup you&rsquove ever had in your life.