This past Saturday at the Seacoast Eat Local Winter Farmers’ Market at Wentworth Greenhouses, I did a food demonstration on this recipe. The beans are dried beans from The Root Seller, the chips are the pita chips from Karimah’s kitchen, and I also made samples with an olive bread from Sunnyfield Brick Oven bakery (all vendors can be found at the market). This bean dip is very versatile and the beans and spices can be switched around to meet your preferences. It is a great basic bean dip for any gatherings you may have this holiday season.
Note: Local beans are often fresher and do not need to be soaked for as long as store bought dry beans. While you can soak them overnight, it is not necessary. Typically, soaking for a couple hours (like starting in the morning and using them in the afternoon) is sufficient. Also, local bean sellers may have varieties that you have never seen before (like the tiger eye bean). Ask the vendor what bean they recommend for what purpose (for example, tiger eyes make a great dip as they are a softer bean).
- 1lb bag of dried Tiger eye beans
- 3/4 cup almond milk
- ¼ cup water
- 4 Tablespoons Olive Oil
- The juice of half of a lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- Pita chips or vegetables of your choosing
- Soak the beans in a bowl of cold water covered in the refrigerator overnight.
- Bring a pot of water to a boil.
- Pour in the beans.
- Bring the pot back to a boil, then reduce to medium heat and cover.
- Cook for 30 minutes or until fork tender.
- Drain the beans.
- Using a food processor, in batches blend the beans, almond milk, water, olive oil, and lemon juice.
- Mix batches together and add the spices.
- Refrigerate until cold and ready to eat.
- Serve with your choice of pita chips or vegetables.
- Enjoy! The bean dip will remain good in the refrigerator covered for three days.
Nutrition Fact: Tiger eye beans are a great source of protein, 41 grams per cup to be exact!