Summer is coming. That means less time in the kitchen, and more time outside on the patio. This dip was inspired by a post by David Lebovitz. The recipe took me about 10 minutes total, and kept covered in the fridge for a week with no loss of flavor. In fact, you could say that the garlic flavor actually became more pronounced. (A good thing in my opinion!)
I have no food processor, so I mashed the beans up with a fork, and then with a pastry blender. I just kept mashing until I liked the texture.
White Bean Dip
2 cups cooked white beans- (I bought dried ones, soaked them overnight and cooked them. You can use canned- just rinse them under cold water to remove any slimy liquid.)
2 medium cloves of garlic-peeled and minced
2 Tbsp assorted fresh herbs-I used chives , thyme,
flat leaf parsley, and oregano.
1 Tbsp olive oil
1 lemon-all the juice-or to taste
½ tsp salt
dash of cayenne pepper/chili oil/hot sauce- I used chili oil.
Mash beans/garlic. Add the other ingredients. Mix well. Taste and adjust seasonings. Serve with crackers or on slices of baguette-toasted or un-toasted. Add halved cherry tomatoes, or cucumber slices as garnish.
Please leave a comment...the beans and I would both appreciate it!