Sunday, March 11, 2007
Recipe: Sun-dried tomato and white bean dip
A year or two ago, I bought a book about Teany for a few dollars. It has turned out to be money well spent. The book has lots of vegan recipes, along with Fun Tea Facts and an herbal medicine section. OK, the medicine section is a little dubious. It recommends brewing "tea" from raw garlic and cayenne as a cold cure. That'd be a tough one for me to get down.
Doesn't Teany look like a great place to hang out on a sunny spring afternoon? I hope to do so when we're in NYC in a few months.
I think this dip/spread would be great on a sandwich with red onion, fresh tomato, and basil. I brought it to a very nice dinner party on Saturday and it was a refreshing change from hummus.
Sun-dried tomato and white bean dip
2 cloves garlic, peeled and diced
10 sun-dried tomatoes in oil (you could also use the non-oil type if you reconstitute them in boiling water first)
1 can (15 oz.) white or cannellini beans, rinsed and drained
juice of half a lemon
dash of black pepper
dash of cayenne pepper
Take the sun-dried tomatoes out of their oil and place them in a food processor or blender. Add the other ingredients and blend until smooth. You may want to add salt to taste, but I find that canned beans are salty enough.