When I Dip You Dip We [bean] Dip

If Ryan Gosling were my boyfriend I imagine he’d make this for our quaint little dinner parties at home. Our friends would love it.


This is super easy to make and doesn’t take much time. I found it in a Vegetarian Times magazine. They have a neat 5 ingredient section with dips and sauces.

1/4 cup raw almonds

1/4 cup olive oil

3 cloves garlic (or a million)

1 T chopped FRESH rosemary

2 15-oz. cans cannellini beans rinsed and drained

Toast almonds in skillet over med/high heat 2-3 min, or until beginning to brown, shaking pan constantly. Set aside

Heat oil in skillet over med/high heat. Add garlic and rosemary, and saute until fragrant

Add nuts to food processor or blender and blend until a powder (or almost) then add the rest. Thin with 1 or 2 T of water and salt and pepper to taste, if desired.

You can use it like a hummus or try layering it in tomato- topped bruschetta. I like to use it as dip or as a spread for sandwiches. 


16 thoughts on “When I Dip You Dip We [bean] Dip

  1. Nothing better than hummus! I love all variations, though I have not experimented with other beans. I have a roasted red pepper on my blog that is so yummy.

  2. Pingback: New Obsession: Salad Wraps | Sapling Vegan

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