I have a confession to make. I make this dip pretty often. As you know, I am a BIG fan of bean dips. My youngest and I are not big meat eaters so I eat legumes whenever I can.
That isn’t much of a confession but this is: I make this dip and I do NOT tell my oldest, AKA Mr. Pickypants, what is in it. See, he detests beans of all shapes and colors. I don’t know why, he has never tasted one (willingly ???? but in his mind BEANS ARE EVIL!!
So when I make this, I do NOT tell him it is made with white or garbanzo beans. He can’t taste it…he doesn’t need to know. It’s not like it’s hurting him. Really.
I need to start saving for his therapy now!
So here is one of my easiest recipes. Yes, I use a pack of pre-made Hidden Valley Ranch dip here. I have made this using dried dill, minced onion, powdered buttermilk and parsley but I like the taste and consistency of this recipe better. I know it goes against my grain here but I do cut corners when I can. No, I don’t tell #1 Son that it has beans. I simply tell him it is Ranch Dip. Well, it is!
There…I said it.
2 15 oz can of Garbanzo beans, lightly drained. Keep a little liquid in the cans.
1 TB of Tahini paste. If you don’t have it this will still taste great, but the Tahini makes it EVEN better ????
2 clove garlic
1 TB of olive oil, or a bit more if you want it thinner
pinch of salt
a few cranks of fresh black pepper
1 packet of Hidden Valley Ranch Dip
Place all of this in a food processor. Pulse until well combined. Refrigerate for a few hours so the flavors have time to get together.
Serve with veggies or pita ????
|SO happy to be taking pictures outside!|