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Hey family. It's Jason Andrew Wrobel here again from JasonWrobel.com;
that's Jason W-R-O-B as in bean dip E-L.com. That's right; I'm going to be
rocking a super simple, really satisfying vegan appetizer today. We're
rocking a roasted garlic, white bean dip that is going to be an awesome
addition to your next party. Super easy to make; really flavorful and let
me show you how to do it. Let's begin.
So we're going to start with our gigantor, magnifico, splendifico food
processor here. I'm going to be adding our first ingredient, which is
organic white cannellini beans. Yes, you can use these out of the can or
you can make them fresh, whatever your preference. If you are using canned
organic cannellini beans, you'll find that it's right around two and a
quarter cup as far as the volume here. Go ahead and just add them right
into the food processor bowl.
We've got a whole bulb, that's right, a b-b-b-b-bulb, a bulbous bulb of
roasted garlic. Let me show you guys what's in here. Would you take a
look at this? That is one of the best smells on earth right there people;
on earth. How you roast garlic is basically you just take a knife, you
chop the very tip of the head off, you drizzle it with a little bit of
olive oil, a little sprinkle of sea salt and you put it in the oven at
about 450 degrees for about 30 to 40 minutes or so, depending on how roasty
you want it. This looks perfect, where it's just slightly browned on top
and all you have to do is just peel it off and put the individual cloves
right in the food processor, like this.
Next up we're going to be doing a full teaspoon of fresh organic rosemary
straight out of the garden. Yeah, we're going to dice this up and add it
right to the food processor. Then of course we have to rock a little pinch
of sea salt for a flavor balance here and extra mineralization. Now the
other flavor in here that is so dynamic with the roasted garlic is a
tablespoon of organic balsamic vinegar. It has a nice, sweet tangy
overtone that goes really well with the smokey earthiness of the garlic and
the cannellini bean.
Now, the next ingredient is, of course, optional. I like to add just a
slight drizzle of olive oil to the recipe. If you guys want to rock
something a little oil free, that's fine too. I just like giving it a nice
undertone of that olive taste. So, maybe a teaspoon of olive oil.
Then our final optional ingredient, which again just gives it a really nice
burst of flavor, is organic pumpkin seed oil. This may or may not be
readily available in your area; you can find it on the internet. But
pumpkin is a really awesome ingredient because it really helps to boost
immunity, it's very high in magnesium and zinc and, I gotta say, pumpkin
oil is awesome on everything from savory to even sweet desserts. I drizzle
this puppy on ice cream and it is amazing. So get your hands on some
pumpkin seed oil and start experimenting in your kitchen. In this case,
let's add again about a teaspoon and see what happens.
Now we are ready to being the process. You want to do this until you get a
nice consistency and, I want to add, I've reserved about a half of a cup of
the soak liquid from the can of organic cannellini beans. This is really
important to get the right consistency. We're going for a dip here, so
it's not super thick but it's not too thin. I don't know what that is in
the middle. We need to invent a word; I think I need to work on inventing
a word. Maybe like, it's not al dente, it's... al-medium-e. I don't know.
I'll work on it; I promise you guys. Go ahead and process this and
gradually add that cannellini bean soak water to the bowl while it's
processing. Check it out.
Now with a lot of recipes in the food processor, there's a tendency to kind
of spray the ingredients to the outer edges of the bowl. So what I like to
do is take a handy dandy spatula, which is great for many things in or out
of the kitchen and go ahead and just scrape the edges right round the bowl
to make sure all your ingredients are playing happy in the playground
together.
Then we're going to process for just a few more seconds to make sure it's
nice and whippy and everything's mixed well. So let's check the salt
balance, check the flavors. And I'm going to do that with some of my
favorite crackers on the market. We've got a little Mary's Gone Crackers
Gluten-Free cracker action here. Of course, you can feel free to make your
own easy flatbread recipe if you guys are feeling really artisan and really
want to impress the people coming over for your next party. But you know
what? Sometimes you're lazy and you don't want to make flatbread, okay?
So what you do is you grab a great gluten free cracker and you dive in,
here we go for the taste test.
I think it needs a little more salt. We're going to salt it up a little
bit more. But this is a really nice dip. I like what we got going on here.
Okay, so in the finishing of this recipe, I like to obviously use a nice
little serving bowl here for my dip and I like to finish it with a few
different additional accoutrements, the first of which you have to get your
hands on. I mean this, this and the pumpkin oil I mentioned. This is
white truffle sea salt; it was made in heaven, if you believe in that. It
was made somewhere glorious; that's all I'm going to say. All you've got
to do, literally with anything: chocolate, savory recipe, I mean
everything; you put this on, it makes everything better. Everything.
You're crying, you've had a bad day; just sprinkle some truffle salt in
your eyes, you'll be fine.
No, seriously, though. Take a pinch of truffle salt. Then what I love to
do is take a little bit of the extra pumpkin seed oil, drizzle it on top
just a light drizzle is fine and then we're going to finish it with a few
sprouted pumpkin seeds on top.
So if you dug my roasted garlic white bean dip recipe, give me a thumbs up
on this video and leave me a comment below. What are your favorite go-to
appetizers for a party or having friends over? You know those show
stopping recipes that they're like "Next time we come over, you have to
make that recipe?" Those kind. Leave me a comment below and let me know
what your go-to appetizer recipes are.
So, guys, thank you so much for tuning in for yet another easy, delicious
and delectable vegan recipe here with my roasted white bean dip. We got a
whole lot of goodness here to chow down on and I want to thank you guys so
much for tuning in. My name is Jason Andrew Wrobel, from JasonWrobel.com,
Jason W-R-O-B as in bean dip, E-L .com. Follow me on all the social media
networks like Facebook, Twitter, Pinterest, Instagram. I'm all over the
place; would love to keep up with you guys. So thanks so much and I will
see you guys here on the J-Wro Show with another recipe soon, you sweet
baboon! See you guys soon.