A creamy and fresh dip that fits perfectly into your holiday app rotation. I enjoy this dip as an entree in itself, served topped with sautéed red onion, pomegranate seeds, a chopped hard-boiled egg, and fennel fronds. Scoop up with toasted sourdough, or some crisp veggies.
INGREDIENTS:
One can of cooked Cannellini beans, rinsed and drained
2 tbsp full-fat plain Greek yogurt
1 tbsp tahini
the juice of half a lemon
1 clove garlic, chopped
heavy pinch of salt
1/4 tsp: cumin, celery seeds, chile powder
1 tsp of Peckish salt + pepitas seasoning (optional)
Toppings:
1/2 of a small red onion, sliced thinly
1 tbsp olive oil
1 clove garlic, sliced
salt, pepper, and 1 tsp Peckish salt + pepitas seasoning
one hard-boiled egg, chopped
1/4 cup pomegranate arils
1/4 cooked white beans
sprinkle of ground pink peppercorn
DIRECTIONS:
combine dip ingredients in a food processor till smooth.
to make toppings, sauté your red onions and garlic in a small cast iron pan over med-high heat with the olive oil and peckish seasonings till crispy and fragrant. Serve over top of the dip with the pomegranate seeds, extra beans, chopped egg, and leftover peckish seasoning.