Green Goddess Recipe
This recipe has heat from the jalapenos, freshness from lemon juice, and makes the most delightful dip for veggies!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 2 cups
- 1 head of garlic
- 1 can of cannelini beans, drained
- 1 can of chickpeas
- 1 bunch of scallions, washed and dried
- 1 bunch of parsley, washed and dried
- 1 bunch of cilantro, washed and dried
- 1-3 jalapenos, depending on your preference for heat
- juice of 1-2 lemons
- 2-3 tbsp olive oil
- salt & pepper to taste
Preheat the oven to 400.
Cut the top off the head of garlic, top with a bit of olive oil and roast until caramelized, about 35 minutes.
In a small pot, combine drained cannelini beans and undrained can of chickpeas with water to cover them. Bring to just a simmer.
Save 4 oz of water, set aside. Drain the beans.
To a food processor or blender, combine drained beans, 4 oz of bean water, scallions, parsley, cilantro, jalapenos (start with 1), lemon juice (start with 1), olive oil.
Blend for a few minutes until well combined. Taste for heat, lemon juice, salt and pepper. Adjust accordingly, a little at a time.
Serve with veg, crackers, pita, on a sandwich, over chicken, etc!