Veggie-White Bean Cream Recipe

Inspired by the heirloom beans and cream colored carrots I had around, I whipped this
deliciously creamy and easy dip/spread/soup. My secret to enjoying healthy foods with
ease? Make extra, so you can feel un-pressured on a busy day.
I enjoyed mine on homemade raw tortillas with arugula and tomatoes – yummm!

  • Soak 1 cup white beans overnight
  • Kombu seaweed (a few 1-inch pieces)
  • 1 large white or yellow carrot
  • 1-2 cloves garlic
  • ½ inch piece fresh ginger
  • fresh herbs of choice – dill, basil, sage, parsley, cilantro (I used ½ cup basil leaves in
  • mine)
  • 1 medium yellow summer squash
  • ¼ bulb fresh fennel
  • Celtic salt to taste
  • Other spices if you like – I used coriander and cumin
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil

Cook the beans until tender with a little kombu seaweed if you have it.
In the Vita-Mix, puree everything until creamy and smooth.
If you have a lot of cooking liquid when the beans are done, you can use it all and make a creamy soup. Or use less cooking liquid for a thicker dip or spread consistency.

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