White Bean Dip
★☆☆☆☆
Ingredients
- 3/4 cup dried white beans (or 2 cups canned, drained and rinsed)180 ml dried white beans (or 2 cups canned, drained and rinsed)
- 1 bay leaf1 bay leaf
- 1/4 cup reserved bean cooking liquid (or water)60 ml reserved bean cooking liquid (or water)
- 2 garlic cloves, minced2 garlic cloves, minced
- 2 Tbsp chopped fresh dill30 ml chopped fresh dill
- 2 Tbsp chopped fresh mint30 ml chopped fresh mint
- 1 Tbsp chopped fresh flat-leaf parsley15 ml chopped fresh flat-leaf parsley
- 1 Tbsp olive oil15 ml olive oil
- 2 tsp fresh lemon juice10 ml fresh lemon juice
- 1 tsp salt5 ml salt
- Pinch of red pepper flakesPinch of red pepper flakes
- Additional olive oil and fresh herbs, for garnishAdditional olive oil and fresh herbs, for garnish
Instructions
- 1. 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