So far during Legume Appreciation Month, I’ve shared breakfast, soup, salad, main dish, and staple food recipes. Today I’m rounding out the menu further with an appetizer, this garlic habanero white bean dip. No, I would not actually suggest eating all of these recipes in one day :). And I know what you’re thinking: where’s the dessert?! Don’t worry – it’s coming soon. I have an awesome recipe ready and I hope it’ll be worth the wait.
When people find out that I run marathons, sometimes their reaction is “oh wow, I could never run 26 miles”. But honestly, I think that the hardest part is just making time for the training. Something I didn’t consider before I started this crazy hobby was that, for example, running 15 miles at a relaxed pace takes the better part of three hours. That’s not to include cooling down and stretching. That is a large chunk of your day! If you have any hope of doing other weekend activities – like, for example, going to your cousin’s wedding – you just have to start early. 6 am on the weekends, for me. I do truly enjoy and look forward to my runs. That said, it probably would have made things just a little easier for me if Vegan MoFo this year didn’t coincide with the thick of my training schedule. C’est la vie! (Side note: running 16 miles and then dancing in heels for hours at a wedding reception… will make your legs hurt the next day. Very much.)
I guess what I’m trying to say is that I have struggled to make as many recipes this month as I wanted to. 6 new posts in 20 days (7 if you count the upcoming dessert) was even harder to do than I was expecting. Next year, I will definitely prepare more posts in advance. It’s gotten to the time of year where I can only photograph recipes on the weekends, as there’s not enough light left for me to cook something after work. I think I forgot about that when I was planning =]. Nevertheless, participating in Vegan MoFo is a great experience, and I’ve still got a few legume recipes left in me before September ends. After that, it’ll probably be a break from beans for a while. Maybe a long while…
This garlic habanero white bean dip is a super simple way to make something delicious out of white beans. And with garlic two ways, you just know it’s gotta be good. It’s a very hands-off recipe, and during this busy month, I am very thankful for that. I threw a head of garlic, the habanero peppers, and an onion all in the toaster oven on the same baking sheet. The only real work was chopping up the parsley and green onions. Everything else was just thrown in a blender together. This is good anywhere hummus is. I’ve provided both oil-free and oil-ful options in the recipe.
I had a few cooked potatoes leftover from the samosa soup, so I added them for good measure. I just love the silkiness that blended potatoes lends to things. However, I developed the recipe not to use them, and you’ll need to season the dip more aggressively if you do add potato. So, I didn’t include it explicitly in the recipe 🙂
Happy Sunday! And to everyone else who is cranking out more posts than usual for Vegan MoFo… godspeed.
Garlic Habanero White Bean Dip
- 1 head of garlic
- 2 habanero peppers (if you're sensitive to heat, only use 1)
- 1 small yellow or white onion (a shallot would also work)
- 3 tbsp lemon juice
- 1 and 1/2 cups cooked white beans (I used one can)
- 1 and 1/2 tbsp nutritional yeast
- 1/4 tsp salt plus more to taste
- freshly ground black pepper to taste
- 2 tbsp olive oil plus more as needed to blend (use tahini for oil-free version)
- 1/3 cup finely chopped parsley loosely packed
- 1 bunch green onions or scallions finely chopped
Preheat the oven to 350 degrees Fahrenheit.
Slice off the root part of the head of garlic, so that each clove is exposed. Either rub a bit of oil on the garlic, or wrap it gently in foil. Place it on a baking sheet lined with parchment paper or a Silpat-type liner.
Slice in half and seed the habanero peppers, and quarter the onion or shallot. Put them on the baking sheet with the garlic, and put the baking sheet in the oven.
After 15 minutes, turn the onion pieces and habanero peppers. Return to the oven.
After 30 minutes, remove the onion and peppers. If the garlic is soft, remove it too - otherwise cook it until soft.
Add the onion and peppers to a blender or food processor. Squeeze the roasted garlic out of its paper into the blender, and add the lemon juice. Pulse to combine as much as you can (will depend on the size of your blender).
Add the beans, nutritional yeast, salt, pepper, olive oil or tahini, and blend until the mixture is completely smooth. If it's too thick to blend, add more olive oil or water.
Toss together the parsley and green onions; add about half of this mixture to the blender and blend to incorporate. Stir in the rest after removing the mixture from the blender.
This dip is best served after it has chilled for an hour or two, so that the flavors can develop.