Curried Navy Bean Dip (or sandwich spread)
Ingredients:
Add all of the ingredients (except the milk/broth) into your food processor and mix it until it becomes completely smooth. Taste it and adjust the seasoning as needed. If the mixture is too thick, with the machine running, add the milk or broth through the shoot until you achieve the consistency you desire. Serve on a vegetable platter or with whole wheat pita chips.
This dip can also be used as a spread for sandwiches to replace less healthy and less flavorful condiments.
- 3.5 cups of cooked navy beans (or two 15-ounce cans, drained and rinsed)
- 1 lime, juiced
- Chili pepper of your choice (optional, as much as you like)
- 1-2 garlic cloves
- Fresh, grated ginger (1 teaspoon or as much as you like)
- 1-2 tablespoons of Thai curry paste (red, green, or yellow - shrimp-free)
- Honey (1 tablespoon or as much as you like)
- 1 teaspoon of onion powder
- 1/2 teaspoon salt
- Splash of milk or vegetable broth (optional, only if moisture is needed for texture)
Add all of the ingredients (except the milk/broth) into your food processor and mix it until it becomes completely smooth. Taste it and adjust the seasoning as needed. If the mixture is too thick, with the machine running, add the milk or broth through the shoot until you achieve the consistency you desire. Serve on a vegetable platter or with whole wheat pita chips.
This dip can also be used as a spread for sandwiches to replace less healthy and less flavorful condiments.
