You read that right. And, no, you’re not seeing things 🙂
This post is all about a super yummy new dip that I came up with a few weeks ago.
I have to start off by letting you guys know how much I loved anything related to pizza for most of my life.
Pizza Hut pan pizzas (it made reading books SO worth it!). Celeste Pizzas-for-One. Totinos Pizza Rolls. Little Caesars (Pizza Pizza!). Joe Corbi cheesy bread and make-your-own pizzas.
Oh, and pizza-flavored COMBOS! Who could forget those little nuggets of joy?? If you’re a combo fan, check out this recipe for addictive paleo pizza poppers.
If you couldn’t tell…I LOVED PIZZA.
When I realized as an adult that some of the ingredients in pizza made my body not feel so good (dairy + gluten + grease = bloating and ickiness for me!), I was pretty bummed.
So, as I’ve been experimenting with more recipes in my kitchen, I’ve thought about how great it would be to come up with a dip that brings back the delicious pizza flavors without all of the stuff that doesn’t nourish my body.
That’s how this easy dip came to be!
I tinkered with this recipe about five times until I came up with this combo. My friend Sam, who is a self-proclaimed pizza aficionado, gave it two big thumbs up, and the bowl was completely cleared out yesterday when we took it with us to a cookout.
It’s packed with healthy fats and protein from the cannellini beans and tahini, and using cannellini beans instead of chickpeas results in a smoother, creamier dip.
- 2 cloves garlic, peeled
- 1 (15-ounce) can no salt added cannellini beans, drained and rinsed
- 1/4 cup tahini
- 1/4 cup tomato paste
- 1/4 cup fresh squeezed lemon juice (or Lakewood Organics or Santa Cruz lemon juice)
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil
- 1.5 teaspoons dried oregano
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 cup sundried tomatoes (if they’re not soft, soak them in hot water for 10-15 minutes to soften, so they blend more easily or try ones that come in a jar in oil)
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- Turn on the food processor fitted with the metal S-blade and drop the garlic down the feed tube; process until it’s minced.
- Add the remaining ingredients and process to combine. Scrape down the sides as needed.
- Stream in olive oil if you’re using it until combined. Store in a glass container in your fridge.
Serve with your favorite veggies or Mary’s Gone Crackers pretzel sticks – so good! 🙂