This quick, versatile cannellini bean dip is marvelous with assorted vegetables. Serve with red, green, and yellow pepper strips, sliced cucumbers, baby carrots, and celery sticks. It also makes a super spread on toasted whole-grain or pumpernickel bread.
Yield: About 1 1/2 cups
- 2 cloves garlic (or see note)
- 15- to 16-ounce can large white beans (cannellini),
drained and rinsed
- 2 tablespoons lemon juice (preferably fresh)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 5 to 6 drops hot pepper sauce or 1/4 teaspoon chili powder
- Chopped fresh parsley, black olives, and /or paprika, for garnish, optional
Drop the garlic through the feed tube of a food processor fitted with the steel blade while the motor is running. Process until minced, about 10 seconds.
Add beans, lemon juice, olive oil, cumin, salt, pepper, and hot pepper sauce. Process until smooth and creamy, about 1 to 2 minutes, scraping down the sides of the bowl as needed. If the mixture is too thick, thin with 2 tablespoons water.
Transfer the white bean dip to a serving bowl. Cover and chill for 1 to 2 hours before serving. Garnish with parsley, olives, and paprika.
Keeps about 1 week in the refrigerator in a tightly sealed container. Don’t freeze.
Note: If you don’t like the taste of raw garlic, chop the cloves and sauté in a little olive oil until golden, then just combine them with the other ingredients in the food processor.
- Prepare as directed, adding 1/2 cup well drained roasted red peppers.
- Omit the hot pepper sauce; add 1 tablespoon minced fresh dill.
Norene Gilletz is a Canadian food writer and is the leading author of kosher cookbooks in Canada. Visit her extensive food site, Gourmania.
- Explore VegKitchen’s selection of flavorful snacks and dips.