White Bean Hummus-y Dip #glutenfree #caseinfree
Since I have to avoid casein and dairy, I’m always looking for ways to increase my natural calcium intake and white beans are a great source. Other non-dairy foods high in calcium are dark leafy greens, okra, white beans, broccoli, Brussels sprouts, sesame seeds, figs and almonds. My fig pistachio almond cookies/granola bars are a good source as well as this white bean hummus dip made with whole sesame seed tahini. It’s delicious and nutritious! 😉
Serving Size: 12
- 10 oz dry white beans (navy or northern)
- 2 oz dry garbanzo beans
- 2 tbsp lemon juice (or two frozen lemon juice ice cubes)
- 2+ tbsp whole sesame seed tahini
- 3 tbsp extra virgin olive oil
- 1/4 cup water, plus more as needed
- 1/2 tsp Himalayan pink salt
- 1/2 tsp freshly ground black pepper
- 12-15 homemade pickled jalapeños (recipe below)
- 2 tbsp pickled jalapeño juice
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp Mexican oregano
- 1/8 tsp Ancho chili powder
- Rinse the dry white beans and garbanzo beans and pick out any rocks or bad beans. Soak in cold filtered water overnight in the fridge (about 6-8 cups so that the beans are covered by 2 inches of water).
- Drain and rinse the beans. Fill a large saucepan with the beans and about 10 cups cold filtered water. Bring to a boil over medium high heat, lower the heat to medium and cook for about 1 hour. The beans should be tender to the fork. Drain then add to a large food processor with the blade attachment.
- Add the lemon juice ice cubes, tahini, olive oil and water. Process until well blended.
- Add the salt and pepper, jalapeños, jalapeño juice, cayenne pepper, garlic powder, Mexican oregano and chili powder. Blend well.
- Test for spice level and adjust according to your taste (this recipe is pretty mild heat wise depending on how strong the jalapeños are).
I’ve been freezing ice cube trays of lemon juice, lime juice, chopped parsley and chopped cilantro with olive oil and storing them in the freezer. It makes prep so much easier to just pull out a cube and use it when cooking.
Quick Pickled Jalapeños
3/4 cup water
3/4 cup GF distilled white vinegar
3 tbsp raw cane sugar
1 tbsp kosher salt
1 clove garlic, crushed
1/2 tsp oregano
2-3 large jalapeños, sliced into rings
8 oz canning jar
Tip: It’s really easy to pickle jalapeños. Most store bought versions either contain yellow dye or distilled grain vinegar. Heinz makes distilled vinegar from corn called Pickle Perfect, which is gluten-free, but you can use cider vinegar instead.
Before prepping the jalapeños, wash, rinse and dry them. Slice the jalapeños into rings. If the jalapeños are strong enough to make you choke a little when slicing, soak in ice water for about 30 minutes to kill some of the heat. Drain and set aside.
To sterilize the canning jar, bring water to a boil and put the jar in the boiling water for a few minutes. Carefully remove and let cool.
In a 1-quart saucepan, combine the water, vinegar, sugar, salt, garlic and oregano. Bring to a boil over high heat. Stir in the jalapeño slices and remove from the heat. Let the mixture cool for about 10 minutes. Using sterile tongs, pack the pickled jalapeños into the sterilized canning jar. Pour the vinegar mixture over the jalapeño slices. Seal the jar and refrigerate for up to 1 month.
I found the original recipe from Chef Jon on allrecipes.com.