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Author Notes: This bean dip is an excellent way to sneak in some winter veggies with no one being any the wiser. Loaded with antioxidants, protein and fiber, this dip is not only good for you but tastes great too. Serve with fresh veggies or crackers. —Rena Williams
Makes 2 cups
- 400 grams navy beans, cooked and drained (1 19 oz. can will also work)
- 4-5 garlic cloves, roasted
- 1/2 cup turnip, chopped and roasted
- 1 cup Swiss chard, chopped
- 2 1/2 tablespoons lemon juice, freshly squeezed
- 1/4 cup extra virgin olive oil
- 1 teaspoon Himalayan salt
- 1 teaspoon Indian spice mix, ground (see tip below)
- In a food processor, pulse garlic cloves until finely chopped.
- Add navy beans and turnip, processing until slightly chunky.
- Add the remaining ingredients (except Swiss chard) and process until smooth.
- Finally, add in Swiss chard and process until well blended.
- Transfer to a serving dish. Garnish with a drizzle of olive oil. Enjoy.
- Tip: Creating your own spice mixes is incredibly fun and addictive. Always use whole spices where possible, as this will give your recipes such rich flavor. For this mix, use equal parts of brown mustard seed, fenugreek, cumin seeds, fennel seeds and paprika. Mix together and store in a small airtight container. Grind in a dedicated coffee or spice grinder right before use for maximum freshness.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens