White Bean Dip

White Bean Dip 

Yes! It’s dip! Made of white beans! Two of my favorite things, all smooshed together. And quite smooshed they are — this stuff is almost ethereal, it’s so smooth, and it goes well with all manner of pita bread and chips as well as tortilla chips. This was part of a Dip Night, and was much-appreciated.

I made my white bean dip from dried beans, but a can of great northern or cannellini beans will also do — just drain and rinse.

White Bean Dip, adapted from David Lebovitz

3/4 c. dried white beans, picked over
1 bay leaf
1/4 c. veg stock or bean cooking liquid
2 garlic cloves, chopped fine
2 Tbsp. fresh dill, minced
2 Tbsp. fresh mint, minced
1 Tbsp. fresh parsley, minced
1 Tbsp. olive oil
juice of 1 lemon
salt and pepper to taste

Soak the beans overnight. If you have hard water, at a teeny eensy pinch of baking soda to the soaking water. On Dip Day, cook them with the bay leaf at a gentle boil for 1-2 hours, until they’re soft.

Drain the beans (try and remember to reserve some of the cooking liquid) and let them cool for a few minutes. Dump them in the food processor with the cooking liquid or stock, garlic, dill, mint, parsley, oil, lemon juice and salt and pepper. Whiz until it’s nice and smooth and taste for seasoning. Adjust as necessary. Serve with something crunchy!


~ by iliadawry on 22 July 2013.

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