Greetings all! So glad you liked my review of the stupendous Vedge restaurant. Get there! You’ll be so glad you did.
Today, we switch gears from the the miracles of fine dining to the humble and pleasant surprises that take place in my little kitchen. A few days ago, I had the idea of doing a cinnamon spiced kidney bean dip. It sounded a little odd, but cinnamon can work magic in savory recipes, and so why not? After all, if certain blogger soul mates of mine can make chickpea peanut butter dips, I can surely do innovative things with kidney beans. As I was preparing the recipe, it occurred to me that, as nice as the savory and spiced recipe would be, it might be more fun still to do a sweet dip: a cinnamon-infused, date sweetened dip (or pudding) that was made exclusively of heart-healthy legumes.
I added some soaked dates to nearly two cups kidney beans, a tablespoon of almond butter, cinnamon, and sea salt. The result was a sweet, salty, and altogether delicious dip/spread that took not time at all, and is incredibly versatile!
Here are just a few things you might do with this dip:
The possibilities abound! As we’ve recently discussed, I am a huge, huge fan of legumes and the amazing nutrients they confer, so I’m always pretty excited to sneak them into unexpected places. I’ve never done much with beans in a sweet recipe, however, and I suspect that this recipe is the start of something new and delicious.
Cinnamon Spiced Sweet Kidney Bean Spread (vegan, gluten free, soy free)
1 3/4 cup kidney beans, cooked at home or canned
4 pitted dates (more if you want it sweeter), soaked 4+ hours and drained of water
1 tbsp almond butter (peanut, cashew, or sunflower seed butter will also work!)
1/8 tsp sea salt (a pinch, in other words)
1 1/2 tsp cinnamon
1/4 cup water
Place all ingredients except for water in a food processor fitted with the “S” blade. Pulse to combine, and then run the motor. Drizzle in water until the dip is super smooth; you may need a few tablespoons extra water as you go along.
This dip is absolutely delicious. It’s sweet, salty, and filling. A wonderful departure from the usual hummus, with many possibilities for use in sweet and savory dishes!
I especially like this dish with red pepper slices, but I also enjoyed it with avocado, with apple slices, and with sweet potato (I’m sure you can imagine how naturally its cinnamon sweet flavor pairs with the latter). Try it, and delight in it, soon!
I’m trying to get my life in order before heading home to NYC for a long weekend. I’ll have a Green Recovery post for you tomorrow, and food on Thursday. For now, friends, adieu!