Wednesday, March 28, 2012

White Bean Dip/Spread with Indian spices

Majority of my guests in a party are Indians. Very rarely I invite some of my neighbors for the birthday party and at that time, I make at least couple of dishes with very less heat or non Indian dishes. But this time, everyone was Indian, so I went for all Indian menu except for a few desserts. When I made this dip along with the other dip, I made them have Indian flavor and a nice heat. Yes, this is very much similar to hummus, I agree. But, it is not. I have Indian spice powders in it and that makes a big difference in taste. Cream cheese makes it rich, but not overpoweringly so.
One year back - Granola Bars
Two years back - Avocado Focaccia, Vegan Rice crispy Treats
Navy beans -1 cup (dry soaked overnight or two cans of cannelini beans rinsed and drained)
Garlic - 2 pods
Salt - to taste
Red chilli powder - 1 tsp or to taste
Chat masala - 2 - 3 tsp as per taste and heat of the powder
Cilantro - 1/4 cup chopped
Lime juice - from half a lime (about 2 TBSP)
Cream Cheese - 1 block of 8 Oz. I used 1/3 fat one but fat free works too
Water or buttermilk - 1/4 cup or as needed

If using dry beans, soak overnight. Pressure cook till soft. When cool enough to handle, drain all the water from it. You could reserve some of it to use while grinding. If you are using canned beans, rinse and drain the beans. Take all the ingredients except water or buttermilk and run it in food processor to get a smooth paste. Add water or buttermilk to loosen up as per the requirement. If you keep it thick, this can be used to make sandwiches. Refrigerate till serving. Serve with toasted pita bread or toasted bread or crostini. If you make this a little thin, you can use it as a dip for veggies.

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