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July Daring Cooks Challenge: Homemade Nut Butters

Yes! I am on the ball and I am posting my Daring Cooks Challenge on time this month! I think I will give myself a gold star….

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

I was excited to see that our challenge this month was something I could use in my everyday life. Nut butters are super healthy, and a great way to add nutrition to your meals. I’ve used nut butters and nuts in many baking recipes (remember Gluten-Free Brownies?), but I’ve never tried it in savory recipes. I am not a huge fan of nut sauces in my dinners, so I took a leap when I saw that this month we had to make a savory recipe with our nut butter.

Okay, I chose the easiest recipe: Walnut and Cannellini Bean Dip. Maybe that’s why I’m on time this month? But, I knew my family just wouldn’t eat the other great recipes offered. Plus, I had a party to go and I could easily take this dip with me. This is similar to hummus, white bean hummus that is, but instead of using olive oil, you use walnut butter.

I found the walnut butter easy enough to make, but mine didn’t become so smooth and pourable as I had hoped. It was probably because I made a small amount and I used a smaller food processor. You can add a little bit of oil at a time to smooth out the consistency. I chose to omit the oil. For softer nuts, you can make nut butter in a blender, too. And don’t forget the handy mortar and pestle!

Next add your cooked beans, garlic, rosemary, sage, lemon juice and zest and purée until smooth. Like I said, super easy.

The dip was great, but I do have to caution you about one thing. The dip has a purple hue to it. And not a very attractive shade of purple either! A lot of people were skiddish to try the dip, fearing it was pate (funny, since I missed that cooking challenge last month!). But, once people tried the dip, they really liked it. Try it for yourself and get the full recipe here!

And for more great surprises, check out Family Spice!

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3 Responses to July Daring Cooks Challenge: Homemade Nut Butters

  1. I see what you mean about the purplish hue. This is one that I would like to try though. It looks great. I thought I would use chick peas instead of the beans.

  2. Chick peas would work great, too. The dip was very tasty and filling – lots of protein. I think it's just something about walnuts that turned it this "interesting" color!

  3. Your dip looks great. At least a can't see any puple hue and I wouldn't be afraid to taste it at all.
    Thank you for visiting my blog, and yes, RIP my poor food processor:(

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