This is my “go-to” dip of the season. It is inspired from a recipe I found in the Rebar Cookbook. I like this dip because it is vegan-friendly, as well as both dairy and gluten free. This makes for an inclusive dip that most everybody can love. Oh, did I forget to mention that it is cheap to make and tasty too? If you cannot tolerate beans, then substitute the soaked beans for three cups of raw cashews that you soak overnight, but do not cook. Actually, you should try this version and be surprised by the deliciousness of cashew-based dips.
2 cups of dried navy beans (Cook the beans by soaking overnight in a large quantity of water, then simmering in a large pot of water until they are soft. The simmering takes anywhere from 1/2 hour to 1 hour.)
2 bulbs roasted garlic (Remove exterior paper skins and dirt, cut off the tops of the bulbs and drizzle with olive oil and sprinkle with salt. Place bulbs in a small baking dish with a lid. Bake at 400′ F for 40 minutes. Let sit until cool enough to handle and then pop the cloves out of the skins.)
juice of 1 or 2 lemons (this depends upon personal taste)
2 scant teaspoons of dried sage (the better the quality, the better the taste)
1 – 2 teaspoons salt
1/3 cup olive oil
Take the above prepared ingredients and place in a bowl or a food processor. Mash together until it resembles a dip. Some years I have mixed this together with a potato masher, other years with a hand-held blender. Now I have a food processor, so I use this. It can be prepared using various tools and it will still be a smash. haha.
Happy New Year!
Tammy Schmidt, Montreal