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SMOKY AND CREAMY WHITE BEANS WITH GREENS

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These creamy white beans and greens from Amy Chaplin’s newest cookbook, Whole Food Cooking Every Day (affiliate link), are cozy, quick, incredibly satisfying, and flavourful. Regardless of individual dietary choices, I think we’re all seeking some version of this combination on weeknights. People write to me all the time about their efforts to eat more plant-based meals and some of the struggles that they face in doing so. Dishes like this, and so many others in Amy’s book, hold a promise of ease and encouragement.

This is my favourite cookbook of the year. The chapters/divisions are unusual–rather than the typical soup/salad/main course breakdowns, you get mini sections on beans, nut and seed milk beverages/butters, whole grain porridge, baked tempeh, muffins, etc. and a bunch of different ways to spin each. There’s an authoritative and complete chart devoted entirely to roasting vegetables. The unlocking of possibilities in the sauce and dressing sections alone makes this book worth every penny.

Amy has an intuition and mastery of plant-based ingredients that you can feel as you examine this book. I still love this kabocha squash and chestnut soup from her first one. There’s a sense of trust and authority in these recipes, which inspires a lot of confidence in the kitchen. Sometimes this is the extra push that we all need to cook more. It’s probably obvious that I cook at home a lot, but in a less obvious way, I am definitely prone to creative ruts and a sense of apathy. Books like this inspire me to get back to it and try something different. That inspiration alone is worth so much.

These creamy white beans with greens are exactly the kind of thing I crave when the temperatures dip. I actually just love the flavour of beans cooked from scratch with a bit of salt. The recipe is based on a core “bean sauce” recipe in the book. Onions, thyme, and garlic form the flavour base. The beans are lightly mashed into a saucy and thick consistency, and then finished with greens and a bright splash of apple cider vinegar. I loved these beans with a toasty piece of whole grain bread, but I could also see myself eating them with some fluffy grains and roasted vegetables, or even as the base of a pasta sauce. This would be an excellent plant-based protein option to meal prep for the week ahead.

Hope you love this simple and delicious recipe, and that you’ll check out Amy’s book. It’s a real game changer 🙂

SMOKY & CREAMY WHITE BEANS W/ GREENS

SERVES: 4
NOTES: This recipe is from Amy Chaplin’s Whole Food Cooking Every Day.
-I feel like I say this every week, but liquid smoke (affiliate link) is an amazing ingredient in the plant-based world! Adding a few drops of it was the only addition I made to Amy’s recipe.

2 tablespoons olive oil, plus extra
1 medium onion, diced
sea salt and ground black pepper, to taste
3 cloves of garlic, minced
2 teaspoons chopped fresh thyme
3 cups cooked navy beans, drained and rinsed
1 cup vegetable stock or filtered water
4 cups chopped mixed greens, such as Swiss chard, spinach, and kale
4-5 drops liquid smoke (optional)
2 teaspoons apple cider vinegar

Heat a large, deep skillet over medium-high heat. Add the oil to the skillet and swirl it around. Add the onion, salt, and pepper and cook for 5 minutes, or until onion is slightly golden. Cover the skillet, reduce the heat to low, and cook the onion for another 5 minutes, or until soft and beginning to brown. Stir in the garlic and cook, uncovered, until fragrant, about 3-4 minutes. Add the thyme and cook for 2 minutes.

Add the beans to the skillet, along with the vegetable stock/water. Raise the heat, bringing the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 5 minutes. Remove the lid and cook for another 5 minutes, or until the mixture is creamy and the beans are very soft. You can crush some of the beans with the back of your spoon or a potato masher if you’re looking for an even creamier texture. Add the liquid smoke, if using.

Add the greens to the skillet and continue to cook until they have wilted slightly.

Stir in the apple cider vinegar and more salt and pepper, to taste. Serve immediately with crusty bread. Fully cooled and covered leftovers will keep in the fridge for up to 4 days.

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Vegetarian Research

Dill Pickle Hummus

This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.

This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you've got to make this delicious hummus recipe. #hummus #dillpickle #diprecipe #snack #vegan

I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.

Why You’ll Love This Tangy Dill Pickle Hummus

  • Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
  • Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
  • Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways.  Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.

chickpeas in a colander and dill pickles in a container

Benefits

  • Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly. 
  • Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.

pickles chopped up on a cutting board and a food processor full of the dill pickle hummus ingredients

Dill Pickle Hummus Recipe Ingredients

  • Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
  • Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter.  Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
  • Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
  • Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
  • Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
  • Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.

dill pickle hummus whipped up on a food processor with extra dill pickles added

How To Make Refreshing Dill Pickle Hummus

  1. Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
  2. To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
  3. Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
  4. Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.

close up of a bowl of dill pickle hummus topped with pickles, fresh dill and olive oil

Recipe Frequently Asked Questions

  • This recipe is vegan and gluten-free.
  • Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
  • How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
  • What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
  • Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering.  It also has a nice fresh taste.  Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

a hand dipping a piece of pita bread in a bowl of creamy dill pickle hummus

Looking For More Flavorful Hummus Recipes?

Creamy Buffalo Hummus Dip

Black Bean Hummus with Seasoned Pita Chips

Peanut Butter Hummus

Minty Sweet Pea Hummus

Roasted Carrot and Dill Hummus


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Dill Pickle Hummus



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  • Author:
    She Likes Food


  • Total Time:
    15 minutes


  • Yield:
    8
  • Diet: Vegan

Description

This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.


Ingredients

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 cups diced pickles, divided
  • 12 cloves garlic, roughly chopped
  • 1/4 cup chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 24 tablespoons pickle juice, depending on what consistency you want your hummus
  • Optional: pickled jalapenos, to taste if you want heat
  • 1/2 teaspoon salt, or more to taste
  • Serve with: fresh veggies, pita bread or crackers.



Instructions

  1. Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes.  Drain and then rinse with cold water and let cool a few minutes before making the hummus.
  2. To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles.  Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
  3. Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved.  If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out.  If your hummus is not thick enough, add in extra chickpeas.
  4. Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat.  Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up.  Add any extra salt, or cayenne pepper, if needed and enjoy.

Notes

This hummus recipe makes about 2 cups of hummus.  Each serving is 1/4 cup.

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Category: Dip, Vegan
  • Method: Food Processor
  • Cuisine: American

The post Dill Pickle Hummus appeared first on She Likes Food.

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