Chick Pea and White Kidney Bean Dip

Chick Pea and White Kidney Bean Dip Recipe from Persia

Region / culture: Persia | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Chickpea and white kidney bean dip is a delicious and nutritious appetizer that is perfect for parties, gatherings, or simply as a healthy snack. This creamy dip is packed with protein and fiber, making it a satisfying and filling option for any occasion.

History

This recipe is a modern twist on traditional hummus, which is a popular Middle Eastern dip made from chickpeas, tahini, lemon juice, and garlic. By adding white kidney beans and a variety of spices, this dip takes on a unique flavor profile that is sure to impress your taste buds.

Ingredients

1 can (15 oz / 425 g) chickpeas (garbanzos)
1 can (15 oz / 425 g) white kidney beans
1 can (6 oz / 170 g) tomato paste
6 oz (170 g) water
2 tsp ground cumin
2 tsp chili powder
1 tsp dried sweet basil leaves
0.5 tsp dried cilantro leaves
1 jalapeño pepper or hot sauce to taste

How to prepare

To achieve a smooth consistency, prepare this recipe using a blender. However, for a chunkier dip, a food processor can be used.
Open the cans of chickpeas and white kidney beans.
Drain the liquid from the cans.
Transfer the drained chickpeas and beans into the blender container.
Open the can of tomato paste and spoon its contents into the blender container.
Fill the tomato paste can with water and mix it with a spoon to loosen any remaining tomato paste sticking to the inside of the can.
Empty the water into the blender container.
Add all the other ingredients to the blender container, cover it, and run the blender at high speed until the mixture becomes creamy and smooth.
The thickness of the dip can be adjusted by adding a little more water.
Spoon the dip into a dip bowl or any other suitable container.

Variations

Add roasted red peppers or sun-dried tomatoes for a different flavor profile.
Use different spices such as paprika, cayenne pepper, or turmeric for a unique twist.
Add a dollop of Greek yogurt or tahini for extra creaminess.

Cooking Tips & Tricks

For a smoother consistency, blend the ingredients in a high-speed blender.

- Adjust the thickness of the dip by adding more or less water.

- Taste the dip as you go and adjust the seasonings to suit your preferences.

- Store the dip in an airtight container in the refrigerator for up to 3-4 days.

Serving Suggestions

Serve this dip with fresh vegetables, pita bread, or crackers for a tasty and satisfying snack.

Cooking Techniques

Blend the ingredients in a high-speed blender for a smooth consistency.

- Adjust the thickness of the dip by adding more or less water.

Ingredient Substitutions

Use black beans or pinto beans instead of white kidney beans.

- Substitute fresh herbs for dried herbs for a fresher flavor.

Make Ahead Tips

This dip can be made ahead of time and stored in the refrigerator for up to 3-4 days.

Presentation Ideas

Garnish the dip with a drizzle of olive oil, a sprinkle of paprika, and a few fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve this dip with a variety of fresh vegetables, pita bread, or crackers for a delicious and satisfying snack.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of this dip contains approximately 100 calories.

Carbohydrates

Each serving of this chickpea and white kidney bean dip contains approximately 15 grams of carbohydrates.

Fats

Each serving of this dip contains approximately 1 gram of fat.

Proteins

Each serving of this dip contains approximately 5 grams of protein.

Vitamins and minerals

This dip is a good source of iron, magnesium, and vitamin C.

Alergens

This recipe is gluten-free, dairy-free, and nut-free.

Summary

This chickpea and white kidney bean dip is a nutritious and delicious option for those looking for a healthy snack or appetizer. It is low in fat and calories, high in protein and fiber, and packed with essential vitamins and minerals.

Summary

Chickpea and white kidney bean dip is a nutritious and delicious option for a healthy snack or appetizer. Packed with protein, fiber, and essential vitamins and minerals, this creamy dip is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer day, and I was rummaging through an old recipe book that belonged to my great-grandmother. As I turned the yellowed pages, a handwritten note fell out and landed on the kitchen counter. It was a recipe for Chick Pea and White Kidney Bean Dip, and my heart skipped a beat.

I had never heard of this dip before, but something about it intrigued me. I could almost taste the creamy texture of the chickpeas and the earthy flavor of the white kidney beans. I knew I had to make it.

I gathered all the ingredients listed on the note - chickpeas, white kidney beans, garlic, lemon juice, tahini, olive oil, and a sprinkle of paprika. As I began to prepare the dip, memories flooded back to me of my great-grandmother standing in the kitchen, her hands moving deftly as she cooked for our family.

She was a remarkable cook, and I had learned so much from her over the years. She had a way of infusing every dish she made with love and care, and I always felt her presence in the kitchen whenever I cooked one of her recipes.

As I mashed the chickpeas and kidney beans together in a bowl, I thought about all the times my great-grandmother had taught me how to make traditional dishes from our family's homeland. I remembered the smell of fresh herbs and spices filling the air, the sound of pots clanging together, and the taste of rich, hearty stews that warmed me from the inside out.

I added the garlic, lemon juice, tahini, and olive oil to the bowl, stirring everything together until it was smooth and creamy. The aroma of the dip wafted up to my nose, and I knew it was going to be delicious.

I scooped some of the dip onto a piece of toasted pita bread and took a bite. The flavors exploded in my mouth, each ingredient blending together perfectly to create a harmonious symphony of taste. It was like nothing I had ever experienced before, and I knew that this recipe would become a staple in my kitchen for years to come.

I made a big batch of the Chick Pea and White Kidney Bean Dip and shared it with my family and friends. Everyone loved it, and they all asked me for the recipe. I happily passed it along, knowing that it would bring joy and comfort to others, just as it had for me.

Over the years, I have made this dip countless times, each batch tasting just as delicious as the first. It has become a family favorite, a dish that we all look forward to enjoying together. Every time I make it, I feel my great-grandmother's spirit in the kitchen with me, guiding my hands and infusing the dip with her love.

I am grateful to have found this recipe, a hidden gem tucked away in an old recipe book. It has brought me closer to my family's heritage, connecting me to my past and my roots. And every time I make it, I am reminded of the power of food to bring people together, to create memories, and to nourish both body and soul.

So here's to the Chick Pea and White Kidney Bean Dip, a recipe that will always hold a special place in my heart. And here's to my great-grandmother, whose love and wisdom continue to inspire me in the kitchen and beyond. Cheers to good food, good company, and good memories shared around the table.