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!
