This super quick bean dip is similar to hummus, but has more velvety texture & Mediterranean vibe. The garlic packs a lot of wow while the lemon juice adds a little zing. I'm so lame...like Andy from the Office (seasons 3 or 4), I feel like he would say things like wow or zing.
Last summer I made of version of this for an appetizer at a wedding celebration. Nonetheless, I was a big hit. We love it for a snack or a bit of lunch with some fruit. It is also a good appetizer, especially in the summer because there is no cooking involved.
Here, the conduit for the dip is some pita triangles, but your favorite crackers would work, fresh seasonal veggies or a baguette sliced with some olive oil & sea salt.
This takes seriously, only minutes.
creamy white bean dip.
1 15oz organic navy or cannellini beans, drained & rinsed
2 cloves of garlic, peeled
1/4 cup olive oil (approximately)
a small handful of fresh basil or parsley (or both)
sea salt & cracked pepper
extra-virgin olive oil for finishing
- Add bean, juice from lemon, garlic & herbs into the food processor. When everything looks pureed add olive oil slowly until you get desired creamy texture.
- Taste, adjust seasoning or texture, then scoop into a bowl & finishing with the extra-virgin olive oil.
* If you do not have a food processor: Grate the garlic in a large bowl & chop the herbs as finely as you can. Add the beans, lemon juice & seasoning & mash with a potato masher. Begin adding olive oil as you mash to get desired consistency. Stir together & drizzle with the extra-virgin olive oil.
The pita chips: Preheat the oven to 400 degrees. Cut two pita pockets like a pizza. Place triangles on a foil lined pan. Drizzle with extra-virgin olive oil. Season with sea salt & cracked pepper. Bake for 6 minutes, flip & bake another 3 minutes (until golden).
|Seamus & Maude basking in their new L.L. Bean collars!|
happy eatings & cheers!