one 15 oz can of low salt chickpeas
4 to 5 sweet mini peppers-tops cut off
2 to 3 tbsp. chopped red onion
2 tbsp. orange juice
1 tbsp. mayo
Seasonings-black pepper, cumin, garlic powder and parsley to your liking
Drizzle in grapeseed or olive oil as you blend the mixture in food processor
Blend until smooth!
A healthy bean dip made with white beans and mukimame!
1 15 oz can Great northern beans (or any other white bean)
1 pkg 12 oz frozen bag of mukimame-shelled soybeans (found at Target)
1/2 cup plain Greek yogurt
2 tsp minced garlic
1/4 cup grapeseed, coconut or olive oil
1/4 cup chopper nuts ( I used walnuts and pecans)
Drizzle of honey
Salt and pepper to taste
Steam your mukimame and then rinse with cold water-add to food processor
Rinse white beans and add to food processor
Add garlic, honey, Greek yogurt and salt and pepper to food processor
Start blending all in food processor and drizzle in the oil as it mixes
I would use this as a veggie dip or even a spread on toast or baguettes! I took mini peppers and stuffed them as part of my lunch today. It is a satisfying dip and tastes great too!
I am even going to try and emulsify it later this week and use it as sauce for pasta (kind of like an alfredo by adding ricotta cheese, butter and milk).
Greek yogurt dip with honey, cinnamon and peanut butter
1 and a half cups of plain Greek yogurt
2 tsp peanut butter
1 tsp cinnamon
2 tsp honey
Mix well and serve with red and green apples-like I did for a holiday party or with any fruit on any day as a healthy snack. I think this would also be good to spread on toast in the a.m or eat by the spoonful like I could do because I love it so much!
***Can substitute pumpkin instead of peanut butter, or use almond, apple butter or pumpkin butter instead.