White Bean Dip with Herbs and Roasted Garlic
By Carrie Floyd, from the Culinate Kitchen collection
| Serves | 6 to 8 |
| Prep Time | 20 minutes |
| Total Time | 20 minutes |
| Yield | 2 cups |
Introduction
I was inspired to make this after reading Kelly Myers’ column about using fresh herbs to elevate the ordinary. For the herbs in this dish, I like a blend of mostly parsley and chives, with a wee bit of thyme, sage, and/or rosemary thrown in. Serve this dip with fresh veggies and/or pita chips for a snack, or make it with less liquid to yield a thicker spread for sandwiches.
Ingredients
| 2 | cups cooked white beans, with some cooking liquid | |
| ¼ | cup finely chopped fresh herbs | |
| ~ | Zest and juice of 1 lemon | |
| 5 | roasted garlic cloves (see Note) | |
| 2 | Tbsp. extra-virgin olive oil | |
| 1 | tsp. salt | |
| ~ | Freshly ground black pepper | |
| ~ | Carrot sticks, red pepper strips, and/or pita chips for serving |
Steps
- Place the beans, herbs, lemon zest and juice, roasted garlic cloves, olive oil, and salt in a blender or food processor. Process until smooth, adding enough of the cooking liquid from the beans to reach the consistency you like (more for a dip, as little as possible for a sandwich spread).
- Season to taste with extra salt and freshly ground pepper. Spoon into a bowl and serve.
Notes
If I’m roasting potatoes or chicken, I often roast garlic at the same time, then store it in the fridge for another use. If you don’t have any roasted garlic on hand, do this: Place unpeeled garlic cloves in a small, ovenproof dish and cook in a preheated 375-degree oven until soft and pulpy, about 20 to 30 minutes.
This content is from the Culinate Kitchen collection.