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This recipe originally came from The Looneyspoons Collection, which was an Xmas gift to me from Elbows. I brought it to the wedding invitation-making dinner party held last night at my buddy Renée’s house. The dip is quite similar to hummus but it has a certain…je ne sais quoi, probably from the honey and lemon zest. I was also quite generous with the garlic!
Ingredients:
1 can (19 oz) no-salt-added white kidney beans, drained and rinsed
1/4 cup low-fat Greek yogurt or light (5%) sour cream
2 tbsp freshly squeezed lemon juice
2 tbsp tahini
2 tsp minced garlic
1 tsp liquid honey
1 tsp olive oil
1/2 tsp grated lemon zest
1/2 tsp salt
1/4 tsp each ground coriander and freshly ground black pepper (I just realized as I was typing this that I forgot the coriander. Apparently, it was quite delicious anyway.)
1 tbsp minced fresh dill (not dried)
Directions:
Combine all ingredients except dill in a food processor or blender and process until smooth. Transfer mixture to a bowl and stir in dill. Chill at least 1 hour before serving. Serve with wedges of whole-grain pita bread or sliced cucumber rounds for dunking. Tastes best when eaten within a day or two.
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