Wednesday, June 12, 2013

Creamy White Bean Dip

adapted from Bon Appétit |  July 2003

Makes about 1 1/4 cups dip

  • 1 cup pre-soaked drained white beans
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, peeled
  • 3/4 teaspoon ground cumin
  • 1 tablespoon mint or oregano
  • 1 tablespoon dill

Soak dry white beans overnight, and boil for 20-30 minutes or until soft.  Drain and let beans cool.  Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix mint/oregano and dill in small dish; sprinkle over dip.

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