White Bean Curry Dip
Curry lovers, this dip is for you. It’s irresistible spread on warm toasted naan (our favorite is garlic naan) and topped with sliced radishes.
February 25, 2016
Written by HERB
2 (15-ounce) cans cannellini beans, drained and rinsed
1 large or 2 medium
garlic cloves, finely chopped
1 1⁄4 teaspoons curry powder 1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground cumin 1⁄4 teaspoon sweet paprika 1⁄4 teaspoon white pepper
3 tablespoons cannaoil
1 tablespoon grapeseed or olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley, for garnish
Olive oil, for garnish
1 large or 2 medium
garlic cloves, finely chopped
1 1⁄4 teaspoons curry powder 1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground cumin 1⁄4 teaspoon sweet paprika 1⁄4 teaspoon white pepper
3 tablespoons cannaoil
1 tablespoon grapeseed or olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley, for garnish
Olive oil, for garnish
- In the bowl of a food processor fitted with a metal blade, pulse the beans, garlic, curry powder, salt, cumin, paprika, and white pepper until smooth and thoroughly combined, scraping the sides of the bowl as needed.
- In a measuring cup with a spout, combine the cannaoil, grape-seed oil, and lemon juice.
- With the machine running, add the cannaoil mixture in a steady stream through the feed tube, scraping the cup to ensure no oil is left. Blend for 1 minute to incorporate the oil.
- Transfer the dip to a serving bowl and top with the parsley and a drizzle of olive oil.
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| This delicious recipe is from our cookbook: Herb: Mastering the Art of Cooking with Cannabis. Like this recipe? Get your copy today See the reviews and get your copy on Goodreads and Amazon. |
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February 25, 2016 — Last Updated
Written by HERB
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