White Bean & Sunflower Dip with Toasted Pita Bread
12/12/12 Just in case you were getting worried about calories, Day #8 brings you plenty of flavour for your holiday get together without the sugar. It's a dip! White Bean & Sunflower Dip.
To make this spread, I boiled white beans until they were tender, then puree them with lemon juice, garlic and fresh-pressed sunflower oil. It's an incredibly satisfying dip for toasted pita bread or veggies, and also works well as a sandwich spread. Naturally gluten, egg, meat, and dairy free. Skip the garlic if you prefer and garnish with toasted sunflower seeds.
Hoping you are still inspired to buy local this Christmas; both the beans and oil were sourced from within Elgin County.
Dried White Beans and Sunflower Oil
Matthew Redsell, from Port Burwell, Ontario, cold-presses locally grown sunflower seeds to create a raw sunflower oil that truly tastes like nutty sunflowers. To preserve the fresh flavour, the oil is best used in salads or for light frying. Sunflower oil is recognized in having a high percentage of omega-6 fatty acids.
The white beans are from Ferguson Bros. of St. Thomas. Ferguson's have several types of dried beans and corn available, free of GMO's.
Eating. Drinking. Sharing.