White Bean Dip
Quick, easy, and versatile.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
- Category: Appetizers
- Cuisine: Mediterranean
Ingredients
- 1 1/2 cups cooked white beans (3/4 cup dry) or one 15-ounce can, some liquid reserved
- 1 bay leaf, if starting from dried beans
- 2 medium cloves garlic, peeled and minced
- 2 tablespoons chopped herbs: parsley, dill, mint, basil, oregano, in a combination – be wary of adding the full amount of just one herb, some may be overpowering in larger amounts.
- 1 tablespoon olive oil
- a squeeze of fresh lemon juice
- salt to taste, 1/2 to 1 teaspoon (dried beans will likely need more salt)
- generous pinch of cayenne
- Additional olive oil and fresh herbs, for garnish
Instructions
Add beans to blender or food processor. Add garlic, herbs, olive oil, lemon juice, salt, and cayenne powder. Blend several minutes, stopping to scrape down the sides several times. Add reserved liquid to reach desired consistency.
Taste, and adjust for seasoning. If desired, garnish with a generous drizzle of olive oil and a scattering of fresh chopped herbs. Serve at room temperature or chilled.
To prepare dried beans:
Rinse the dried beans and sort them, checking for stones or debris. Soak the beans overnight in cold water covering the beans by at least two inches.
The next day, drain beans and discard water, and add fresh water and a bay leaf to the pot to cover the beans by at least two inches. Bring to a gentle boil and cook until completely tender, one to two hours.
Drain the beans, reserving some of the liquid. Remove bay leaf and let beans cool to room temperature.