Description
3 Great Party Dips for Easy Entertaining! I ask you, who doesn’t love chips & dips?! Edamame Ginger Dip brings a bit of Asian heat, Tuscan White Bean Dip gives you deep Italian flavour, with very little fat and Roasted Beet Hummus is an earthy but colourful addition to the hummus family.
Ingredients
Units
Scale
Edamame Ginger Dip
- 1 cup edamame, shelled
- 2 tablespoons water
- 2 tablespoons peanut oil (or light salad oil)
- 2 tablespoons Tamari (or soy sauce)
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger, finely chopped or pureed
- 1 clove garlic1 teaspoon Sambal Oelek (or other asian chili garlic sauce)
- season to taste
Roasted Beet Hummus
- 1 large roasted (or 1 – 200gram can) roasted/cooked beets
- 1 – 200gram (8 ounce) can cooked chickpeas, drained but not rinsed
- 1 lemon, juiced
- 2 large cloves of garlic, chopped
- 1 heaping tablespoon tahini
- 1/4 cup olive oil
- salt & pepper to taste
Tuscan White Bean Dip
- 1 – 225g (15 ounce) can cannellini (or white kidney) beans, rinsed well and drained
- 1 lemon, juice and zest
- 2 – 3 large cloves of garlic, chopped
- 1/4 cup grated parmesan cheese
- 1/4 cup Italian parsley
- 1/4 – 1/3 cup olive oil
- season to taste
Instructions
Edamame Ginger Dip
- Cook edamame according to package instructions then cool immediately in cold water. Once cool to the touch, add edamame, tamari, rice wine vinegar, ginger, garlic & chili sauce to robot coup and blend until combined, but still a bit coarse.
- Stop, scrape down sides, snap the lid back on, add water add turn on robot coup, then drizzle in oil until smooth. Taste and season then refrigerate for 30 minutes before serving. (Yield: 2 cups)
Tuscan White Bean Dip
- Combine cannellini beans, lemon juice & zest, garlic, parmesan and parsley in the food processor. Blend, drizzling olive oil as you go, until smooth and creamy.
- Taste, season with a generous pinch of both salt & pepper and check for consistency. Chill for a half-hour or there abouts and serve.
Roasted Beet Hummus
- Once beet is well chilled, pulse it in your robot coupe until relatively fine.
- Add chickpeas, garlic and tahini and blend – drizzling olive oil as you blend – until smooth. (Yield: 2 cups)
- Prep Time: 20 minutes
- Cook Time: 40 Minutes
- Category: Appetizers
- Method: Blending
- Cuisine: American