(soon to be retired)
Read/Post Comments (12)
Bean Dip & Seaweed Crackers - A Recipe
The other day I found these crackers online and ordered them. They came in a box with 12 packages of these crackers in it! Yikes. I'll have them forever...
...or maybe not.
They are fantabuliciously yummy! So I had the brilliant idea of making up some bean dip to go with them, which would make a nice lunch.
Oh, by the bye, I got the Ka Me Rice Crackers - Seaweed style. Seaweed is all the rage nowadays, it's also called nori. It's super good for the body, and these crackers are also gluten-free which was what I was looking for when I found these.
I am not, to my current knowledge, intolerant of gluten, but it can't hurt to eat less of it, now can it?
The Ka Me cracker company makes all kinds: cheese, sesame, wasabi, etc... and now that I've tried the seaweed and love them so much, the sky's the limit.
So after they arrived yesterday and I munched on a couple of them, I wanted a bean dip in the worst way. I had a couple of cans of white beans in the pantry, so today I got them out, looked online for a general recipe for white bean dip, and whipped it up in my food processor.
It was easy peasy, and when I taste-tested it the very first time, it was perfect already. That never happens!
So here's the recipe, for anyone who wants to know:
You can spruce this up to your own taste, add some spinach in with this mixture, add roasted red peppers (oh yeah!) or parsley or other herbs. Go wild.
Serve with your choice of veggies or crackers
...but I have to tell you, those Ka Me crackers above went with this bean dip so well... I am so excited. The dip (or spread or hummus, whatever you want to call it) could also be made with chickpeas or kidney beans, black beans, whatever kind of beans you have on hand. Some people use raw beans and cook them, but that is way too labor-intensive for me. Canned is fine. Just rinse the beans off after you take them out of the cans.
Keep the dip in the fridge. It's a quick way to get your protein, and the seaweed in the crackers is just a huge bonus.
Cheers,
Chef Bex
...or maybe not.
They are fantabuliciously yummy! So I had the brilliant idea of making up some bean dip to go with them, which would make a nice lunch.
Oh, by the bye, I got the Ka Me Rice Crackers - Seaweed style. Seaweed is all the rage nowadays, it's also called nori. It's super good for the body, and these crackers are also gluten-free which was what I was looking for when I found these.
I am not, to my current knowledge, intolerant of gluten, but it can't hurt to eat less of it, now can it?
The Ka Me cracker company makes all kinds: cheese, sesame, wasabi, etc... and now that I've tried the seaweed and love them so much, the sky's the limit.
So after they arrived yesterday and I munched on a couple of them, I wanted a bean dip in the worst way. I had a couple of cans of white beans in the pantry, so today I got them out, looked online for a general recipe for white bean dip, and whipped it up in my food processor.
It was easy peasy, and when I taste-tested it the very first time, it was perfect already. That never happens!
So here's the recipe, for anyone who wants to know:
BEX's WHITE BEAN DIP
2 cans white (cannellini) beans drained.
Juice of 1 lemon
2-3 TBSP Olive Oil
2 Tsp Chopped Garlic (or more if you are brave)
2 Tsp Horseradish Sauce
Salt & Pepper to taste
Just whiz all the above in a food processor for about 30 seconds.
You can spruce this up to your own taste, add some spinach in with this mixture, add roasted red peppers (oh yeah!) or parsley or other herbs. Go wild.
Serve with your choice of veggies or crackers
...but I have to tell you, those Ka Me crackers above went with this bean dip so well... I am so excited. The dip (or spread or hummus, whatever you want to call it) could also be made with chickpeas or kidney beans, black beans, whatever kind of beans you have on hand. Some people use raw beans and cook them, but that is way too labor-intensive for me. Canned is fine. Just rinse the beans off after you take them out of the cans.
Keep the dip in the fridge. It's a quick way to get your protein, and the seaweed in the crackers is just a huge bonus.
Cheers,
Chef Bex
2003 - Present Archives at Diaryland
2007 - 2009 Archives at WordPress
2009 Archives at JournalScape
2010 Archives at JournalScape
2011 Archives at JournalScape
2012 Archives at JournalScape
2013 Archives at JournalScape
Read/Post Comments (12)
Previous Entry :: Next Entry
Back to Top
