White Bean Dip
This is so simple and so delicious. Canned beans are one of the few pantry items I am never without. A good organic brand will produce a quality product that cuts out sooooo much cooking time. The texture of this dip is very much like a middle-eastern hummus, with all the delicious flavors of Italy. Smear it on some toasted baguette slices to make a delicious crostini too.
Tips:
If you have a good quality pita, you can just warm them and serve with the dip. No need to season them since the dip is so flavorful.
I know 1/2 clove of garlic is a weird measurement, but I tried this with a full clove and it was a little sharp for me. If you love garlic, then go for it or save that other 1/2 of the clove for dressing or something else.
You can freeze this dip. You may need to add more oil to thin it out when you defrost it.
You can vary your chip here. A crostini would be a heartier version and a bag of chips or crackers would be the easiest.
Crudités would be a healthier version.
White Bean Dip
Serves 6
PREP 5 minutes
COOK 15 minutes
INGREDIENTS
DIP
1-15 ounce can of cannellini beans, drained and rinsed
1/4 cup of Italian parsley
2 tablespoons lemon juice
1/2 clove garlic, peeled and smashed
1/3 cup olive oil
PITA
4 large pitas
2 tablespoons olive oil
Kosher salt and pepper
INSTRUCTIONS
Preheat oven to 400 degrees.
Cut the pitas into wedges, at least 8 per pita. Toss the pita with the olive oil and sprinkle salt and pepper. Place on a baking sheet and toast the pitas for about 5-8 minutes or until crispy.
Prepare the dip: In a food processor or blender combine the beans, garlic, parsley and lemon juice. Pulse until the ingredients are combined then slowly add the olive oil until you get a creamy texture from the dip. Adjust seasoning with salt and pepper.
Serve the dip in a small bowl and surround it with your pita chips. Enjoy.