White Bean Dip
★★★☆☆
Ingredients
- 3/4 cup dried white beans (or 2 cups canned, drained and rinsed) (177 ml)
- 1 bay leaf
- 1/4 cup reserved bean cooking liquid (or water) (59.1 ml)
- 2 garlic cloves, minced
- 2 Tbsp chopped fresh dill (29.6 ml)
- 2 Tbsp chopped fresh mint (29.6 ml)
- 1 Tbsp chopped fresh flat-leaf parsley (14.8 ml)
- 1 Tbsp olive oil (14.8 ml)
- 2 tsp fresh lemon juice (9.9 ml)
- 1 tsp salt (4.9 ml)
- Pinch of red pepper flakes
- Additional olive oil and fresh herbs, for garnish
Instructions
- If using dried beans, soak them overnight in cold water. Drain and rinse.\n2. Place beans and bay leaf in a pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, 1-2 hours (or cook according to package directions). Drain, reserving 1/4 cup cooking liquid. Discard the bay leaf. Let cool.\n3. Combine beans, reserved cooking liquid, garlic, dill, mint, parsley, olive oil, lemon juice, salt, and red pepper flakes in a blender. Process until smooth.\n4. Adjust seasoning and consistency with additional cooking liquid or olive oil, if needed. Garnish with olive oil and fresh herbs. Serve with toasted bread or crackers.
Wine Pairing: Light White (Sauvignon Blanc) — Sauvignon Blanc