Creamy Curry Dip and Spread
This creamy dip is packed with flavor and protein. It is creamy from the white beans and earthy and complex from the curry and cumin. I love serving this as a dip, but my favorite use for this is as a sandwich spread, for a delicious and bold vegan lunch!
Ingredients.
1 Can Cannelini Beans, or other white beans, drained and rinsed
1/4 Onion, Diced
3 Garlic Cloves, Chopped
3 Tsp Curry Powder
2 Tsp Paprika
2 Tsp Cumin
1 Tsp Ginger
4 Tbs Olive Oil
1 Handful of Cilantro or Parsley, Including Stems
1/2 Lemon
Salt and Pepper to taste
Method.
Step 1.
Place 1 Tbs of Olive oil in a pan over medium heat. Add in your diced onion and garlic, stirring occasionally until translucent.
Step 2.
Add in your spices, allowing them to bloom in the oil, stirring frequently until the onions are fully cooked, about 5 more minutes.
Step 3.
Turn off the heat, and add in the additional 3 tbs of olive oil. Continue to stir so the oil takes on the golden color of all of the bloomed seasonings.
Step 4.
Add your beans, lemon juice, cilantro or parsley, and onions along with all of the seasoned olive oil into a blender or food processor. Season with salt and pepper and blend until creamy.
Step 5.
Serve as a dip with toasted naan, OR my personal favorite, use as a spread for the perfect vegan sandwich by placing 1 tbs of the spread on each side and topping with sprouts, avocado, and pickled peppers. Enjoy!