Spicy Cannellini Dip Popular Recipes

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Spicy Cannellini Dip

"The milder taste and easy texture of whipped cannellini beans well complement the flavor and texture of canned pumpkin puree, creating a versatile base for each a spicy bean dip and, with delivered liquid, a delectable bean soup (serve warm or chilled). Include sparkling herbs which includes parsley or cilantro to finish this short and clean appetizer or aromatic aspect dish. Serve with simple pita crisps, crackers, or tortilla chips."

Ingredients :

2 (15 ounce) cans cannellini beans, drained and rinsed
1/4 cup extra-virgin olive oil
three tablespoons sparkling lemon juice
1 cup canned pumpkin puree
1/4 cup chopped sparkling parsley
1 1/2 teaspoons candy paprika
3/four teaspoon granulated garlic
3/four teaspoon ground dried chipotle pepper
1/2 teaspoon salt
1/4 teaspoon floor black pepper
1 half cups mild chunky salsa
Garnish:
6 clean parsley leaves, or to taste
2 pinches paprika, or to taste

Instructions :

Prep : 20M	Cook : 10M	Ready in : 4H20M

Blend cannellini beans, olive oil, and lemon juice in a food processor until smooth; upload pumpkin puree, parsley, paprika, garlic, chipotle pepper, salt, and pepper. Continue to technique until just mixed; spoon right into a blending bowl. Gently fold salsa via the bean mixture, keeping off crushing the vegetables.
Cover bowl with plastic wrap and refrigerate to allow flavors to combination, at least four hours. Stir dip and garnish with parsley leaves and paprika earlier than serving.

Notes :

If meals processor bowl is just too small, spoon blended combination into a mixing bowl and stir in both pumpkin puree and salsa via hand.
Ingredients may also be blended in a deep mixing bowl using a hand blender, but stir in salsa by hand.
To convert to soup, upload desired amount of liquid which include milk, soy milk, or vegetable broth; sauteed onions and peppers are a number of the numerous cooked greens that complement this soup base.

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