I never know how a recipe will turn out when I leave out garlic and onion, but in this case I have to say it turned out just fine. I like beans of all kinds and I am excited to have another good bean recipe ready to go. This recipe ended up having a lot of flavor and can be served with gluten free crackers or corn chips. It could even be a vegan main dish or a side at a meal. As a vegan main dish I would probably serve it with quinoa or rice.
Vegan White Bean and Artichoke DipCourse: Uncategorized
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can artichoke hearts, drained
½ bell pepper
1 celery stalk
½ cup cashew cream
¼ lemon with flesh and rind, seeds removed, chopped
3 tablespoons fresh parsley
½ teaspoon Kashmiri chili powder
½ teaspoon black pepper
½ teaspoon ground dill seeds
Salt to taste
Finely minced parsley for garnish
- Turn the oven on to 350 degrees Fahrenheit.
- Place the bell pepper, celery stalk, lemon pieces and parsley in a food processor and process until smooth. Add the cashew cream, cannellini beans, artichoke hearts, spices and herbs and blend until smooth. Season to taste with salt.
- Pour the mix in a small casserole dish and bake until the edges start to turn brown or about 20-25 minutes.
- Top with fresh parsley and toasted sunflower seeds. Serve with gluten free crackers or corn chips.