White Bean Dip with Herbs

Name: White Bean Dip with Herbs
Prep time: 10 min
Total time: 15 min
Yield: Makes about 3 cups
Ingredients: u00bc cup plus 2 tablespoons extra-virgin olive oil; 3 garlic cloves, very finely chopped; 1 teaspoon sage, finely chopped; u00bd teaspoon rosemary, finely chopped; Two 19-ounce cans cannellini beans, drained; 2 tablespoons water; salt; cayenne pepper; pita chips, for serving

By Leslie Blythe appetizers, Beans, Dip, Snacks, Vegetarian puréeing, Sautéing

September 30, 2020

This White Bean Dip with Herbs is creamy and a nice change from hummus. Cannellini beans are White Kidney Beans, which are a little meatier than Navy or Great Northern beans, they have a nutty, earthy flavor. You can use any white bean for this recipe. Chickpeas, also known as Garbanzo Beans, which are used in hummus, are a bit grainier in texture. The fresh herbs and garlic shine through. You can serve it with vegetables or pita chips.

Prep: 10 mins
Cook: 5 mins
Yields: Makes about 3 cups

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil

3 garlic cloves, very finely chopped

1 teaspoon sage, finely chopped

½ teaspoon rosemary, finely chopped

Two 19-ounce cans cannellini beans, drained

2 tablespoons water

salt

cayenne pepper

pita chips, for serving

Directions

1In a medium skillet, heat ¼ cup of the olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.

2Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.

Notes

1Drizzling a high-quality olive oil over this dip will add depth and complexity, but stick with a less-expensive supermarket brand when sautéing the garlic and herbs in

2Any canned white beans can be used in place of the cannellini.

Recipe adapted from GRACE PARISI, Food & Wine, December 2003.

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