Here’s a healthy, budget-friendly recipe. Any white bean can be used for this dip, which is lighter in texture and taste than hummus. It’s pefect for raw vegetables or for pita triangles or pita chips.
I’ve adapted it from a Food & Wine recipe that was huge, watery and way too oily. I liked the interesting flavors, though, and kept tinkering. You’ll see a pinch of salt is used even though the beans aren’t rinsed and you’ll probably need it. Cannellini are mild, even bland, compared with garbanzo beans for hummus. I also add a squirt of lemon to this to brighten it; taste it without and see what’s right for you.
Herbed Cannellini Dip
Adapted from Food & Wine
2 scant TB extra-virgin olive oil
1 – 2 cloves garlic, minced
1/2 tsp ground sage
1/4 tsp rosemary, finely chopped or ground
1 (15 or 16 ounce) can cannellini or other white beans, drained
pinch of salt
cayenne to taste
1 tsp lemon juice (optional)
extra-virgin olive oil, for drizzling (optional)
In a 10-inch or larger skillet, heat the olive oil over medium heat until shimmering. Add the garlic, sage and rosemary. Cook, stirring, about 1 minute, until fragrant and the garlic is starting to brown. Add the beans and stir or toss well to coat.
Transfer everything to a blender or food processor (this fits in a 3-cup mini-chop ~ ella), add the salt and cayenne and puree or process until almost smooth. Some texture is good. Add lemon juice, if desired.
Transfer to a serving bowl and drizzle with more oil if you wish.
Yield: about 1 1/2 cups
Related post on From Scratch: Hummus
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