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Ackee Bean Dip

Give your bean dip a creamy super-food boost by using ackees!

Course Appetizer, Side Dish
Servings 3 cups
Author Chantal

Ingredients

  • 1 can (15oz) Cannellini beans* , drained and rinsed
  • 3 tbsps Water
  • 1/4 tsp Baking Soda
  • 2 cups Parboiled Ackee
  • 2 to 4 tbsps Nutritional yeast , optional
  • 1 tbsp Oil*
  • Juice of a lemon*
  • Salt & Pepper , to taste, if desired

Optional spices:

  • 2 cloves Garlic , finely minced
  • 2 tsps Onion powder , optional

Instructions

  1. Combine white beans, water and baking soda in a small saucepan and simmer till all the water evaporates (this step is optional but it makes the beans super soft and silky when pureed) cool slightly.

  2. In a food processor combine: beans, ackee, olive oil, half the lemon juice and if using the nutritional yeast and spices.
  3. Puree till smooth, add salt and pepper to taste. Use the remaining lemon juice if desired.

Recipe Notes

Variations:

Combine a few tablespoons of the dip with the natural colouring of your choice a little at a time mixing well until the desired colour is achieved
Nuts.com Orange 1lb. Bag

 

Notes:

  1. Beans - use any bean you like, channa (chickpeas), navy beans and lima beans are a few of my favourites. If you avoid beans altogether you can use tahini, it will take a little tweaking to get the thickness right.
  2. Oil - you can use whatever you like whether canola, olive oil or soybean. Avoid using coconut as when the spread it chilled it will become hard. Also, choose an oil that's neutral in flavour so that it doesn't overpower the dip, although you could use a strongly flavoured oil like sesame for flavour if that's what you're going for. It can also be omitted.
  3. Lemon - as an alternate you could use a mild flavoured vinegar, I like rice and white wine vinegar when I'm out of lemon