I feel like I’ve been spending a lot of long hours in my
I’ve tried a lot of different hummus recipes in the past and have loved them all, but this time I decided to do something a little different and use regular white beans instead of chickpeas and omit the tahini. So it’s just a regular bean dip instead of hummus, but it’s still just as smooth and creamy!
Because white beans are pretty flavourless, I kicked things up by adding roasted jalapenos and cumin for spice, goat cheese for a bit of richness and tang, and some lime juice, cilantro, and honey for added flavour and balance. The first time I made this, I used two jalapenos and the dip was pretty spicy (but still good!), so the next time I only used one and then I could barely detect the spice at all. So I think one and a half would be the perfect amount for me, but you can definitely adjust the amount to your liking! I’d recommend roasting two jalapenos (they’re super cheap anyway), then start by adding one chopped pepper to the dip and keep throwing more in as you taste if it’s not spicy enough.
This goes great with pita chips (or ranch popped rice chips, shown here) or veggies, and while it may not make the jumble of numbers and words on your screen make any more sense, it will at least give you the energy to stay in your office and keep staring at them so it looks like you know what you’re doing!
Before I go, I just wanted to thank everyone for their kind comments on my blogiversary post and for entering the Starbucks gift card giveaway! A winner has been randomly selected and contacted - thanks again!
White Bean Dip with Roasted Jalapenos & Goat Cheese
1 (540mL) can white kidney beans
1-2 jalapenos (1 will make the dip quite mild and 2 might be fairly spicy, but it can depend on the pepper)
2 oz plain goat cheese
1.5 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon honey
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
Preheat oven to broil (500°F) and move oven rack to top third of oven, a few inches away from the top. Spray jalapeno(s) with cooking spray or rub with a bit of olive oil, and place on a baking sheet. Roast under the broiler until all sides begin to get black patches – time will vary but mine took around 5-10 minutes total. Keep an eye on them and turn a few times to brown them evenly. Remove from oven (use tongs or mitts) and place in a bowl covered in saran wrap to let them steam and loosen the skin for 10 minutes. Remove skins (they should peel off), slice lengthwise, remove seeds, and roughly chop.
Add all ingredients except the olive oil to the large bowl of a food processor. Cover with the lid and add the olive oil to the feed tube so it will slowly drain into the dip. Process until dip is smooth and oil is mixed in. Taste and adjust any amounts to your liking, if necessary. Store in the refrigerator but let warm up to room temperature before eating. Serve with carrots, other veggies, or pita chips.