Lemon Basil Artichoke Bean Dip Basil Pita Chips Recipes

LEMONY ARTICHOKE WHITE BEAN DIP

Lemony Artichoke White bean Dip image

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Provided by Sylvia Fountaine

Categories appetizer

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

14-ounce can white beans, rinsed and drained ( about 1 1/2 cups cooked white beans)
12-ounce jar marinated artichokes hearts (about 1 1/2 cups), drained, save the marinade!
2 cloves garlic
3 tablespoons tahini paste
3/4 teaspoons salt
1/4 teaspoon cracked pepper
zest from one large lemon, divided
1 tablespoon olive oil

Steps:

Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
Taste and adjust salt, adding more to taste. For a "looser" dip, add a little more marinade, a tablespoon at a time.
Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular "well" into it, where the olive oil will go. See photos.
Drizzle a couple tablespoons olive oil into the "well", sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
Serve with crackers, veggies, chips, or toasty pita bread.

Nutrition Facts : Calories 146 calories, Sugar 0.9 g, Sodium 417.2 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 5.2 g, Protein 5.3 g, Cholesterol 0 mg

BASIL WHITE BEAN DIP

Basil White Bean Dip image

We're big fans of hummus, but my son is allergic. I came up with this bean dip, and it's turned out to be a great alternative. -Erin Bosco, Carlton, Washington

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 can (15 ounces) cannellini beans, rinsed and drained
2 tablespoons lemon juice
1 garlic clove, halved
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1 plum tomato, seeded and chopped
2/3 cup loosely packed basil leaves, coarsely chopped
Baked pita chips

Steps:

Place the first five ingredients in a food processor; pulse until beans are coarsely chopped. Add oil; process until blended. Add tomato and basil; pulse to combine. Serve with pita chips.

Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.

LEMON BASIL WHITE BEAN DIP

Lemon Basil White Bean Dip image

Make and share this Lemon Basil White Bean Dip recipe from Food.com.

Provided by alijen

Categories Beans

Time 10m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 ounce) cannellini beans, drained
1/2 cup chicken stock
2 garlic cloves, minced
1/2 cup fresh parmesan cheese, grated
1 cup loosely packed fresh basil, plus
1 whole basil leaves, to garnish
1 tablespoon lemon juice
1/8 teaspoon ground pepper

Steps:

In a medium saucepan over medium-high heat, combine the beans, chicken stock and garlic.
Simmer for 5 minutes.
Remove from heat and stir in Parmesan.
Let the mixture cool for 10 minutes. In a food processor, blend the cooled mixture until smooth.
Chop the basil finely and stir into the mixture along with the lemon juice and the pepper.
Serve in a bowl, garnished with basil leaves.
If you prefer a chunkier version, simply don't puree the beans as long, or puree half the beans and mix in the remaining whole beans by hand.

Nutrition Facts : Calories 122.2, Fat 1.6, SaturatedFat 0.8, Cholesterol 4, Sodium 82.5, Carbohydrate 18.8, Fiber 4.6, Sugar 0.5, Protein 8.9

SMASHED CHICKPEA, BASIL, AND RADISH DIP WITH PITA CHIPS

Smashed Chickpea, Basil, and Radish Dip with Pita Chips image

An inventive take on hummus, this chunky bean dip gets flavor and texture from garlic and radishes.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 45m

Yield Makes 3 cups

Number Of Ingredients 8

Ingredients

2 cans (15 ounces each) unsalted chickpeas, drained and rinsed (reserve 1/3 cup liquid)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup fresh basil, coarsely chopped
8 radishes, chopped
1 small garlic clove, finely grated
1/4 cup fresh lemon juice (from 2 to 3 lemons)
9 whole-wheat pitas, split, quartered, and toasted

Steps:

Lightly mash chickpeas, oil, 1 teaspoon salt, and 3/4 teaspoon pepper in a bowl until creamy but still chunky. Stir in basil, radishes, garlic, and lemon juice. Stir in reserved chickpea liquid, 1 tablespoon at a time, until dip holds together. Refrigerate for at least 30 minutes. Serve with pita chips.

Nutrition Facts : Calories 220 g, Fat 4 g, Fiber 6 g, Protein 9 g, Sodium 366 g

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