Warm Cannellini/Spinach Dip

Beans make this dish very satisfying and spinach adds lightness, freshness and vibrant color. The spinach can be replaced with kale, chard or any other greens. Sunflower and pumpkin seeds are adding some nice texture to this dip. To addition that this dip tastes amazing, it also packed with nutrients like iron, magnesium, zinc, prebiotics, and probiotics. Serve it warm or room temperature with fresh salad, olives and sourdough bread.

Ingredients:
vegetable broth 3/4 cup
1 shallot, finely diced
4-5 cup fresh spinach
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
3 cups cannellini beans, cooked and drained
2-3 tablespoon coconut yogurt or vegetable mayonnaise
salt/pepper to taste
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper

2-3 tablespoon olive oil

Method:
I cooked beans in a pressure cooker the night before and I had some freshly made vegetable broth.

Prepare Mise en Place by gathering tools and all the ingredient. Start by sweating the shallots in a little amount of broth until shallots are soft and translucent. Next, add more veggie broth, turn the heat up to a medium-hot and start adding the spinach, one handful at the time. Once the first bunch of spinach is slightly wilted, add more, continue until all spinach is wilted.
Once first step is done, the rest is easy. In a food processor finely grind sunflower and pumpkin seeds. Next, add wilted spinach with shallots and all the liquids from the pan, the rest of the ingredients and process until desired consistency. Taste and adjust seasoning to your taste. Transfer dip in to a baking dish and warm it up in an oven. Right before serving drizzle it with olive oil, aged balsamic vinegar and top with some fresh herbs.
Notes:
-I also set aside a few cannelloni beans for a final dish presentations.
-I used to add lemon juice to this recipe. I learned from the Vegcheff culinary school that acids cause change of the color in green pigmented vegetables. I prefer to serve a piece of lemon or lime on the side. Now even next morning the dip looks vibrant green and tastes amazing.