South of the border flavor in a dip that can be served with chips or veggies. Store-bought dips are boring and commonplace compared to homemade with fresh ingredients, and no preservatives. You can make this with ingredients you probably already have in your fridge and pantry.
- 2 medium carrots, peeled and sliced
- 1/4 cup dried white beans (Great Northern)
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1/2 tsp. turmeric
- 1 tsp. cumin
- 2 Tblsp. olive oil
First we must start with the beans:
1. Put beans in a bowl with cold water to cover by 2 inches. Let soak overnight in the refrigerator. The beans will expand so be sure they are completely covered with water.
2, Drain the water off and rinse with fresh cold water.
3. Place beans in a large pot with enough water to cover by 1/2 inch. Bring to a boil. Reduce heat, cover and simmer until beans are tender. About 1 hour. Add more water if necessary to keep beans submerged. Drain, rinse with fresh water and set aside.
Cook carrots in boiling water until tender, about 8 minutes. Drain and set aside.
Meanwhile, cook onion and garlic in a small saucepan til tender and translucent.
Transfer carrots and onion mixture to a food processor or blender. Add beans, turmeric and cumin. Cover and process until smooth. (add a small amount of water if necessary while blending).