Saturday, November 17

Middle East Style White Bean Dip

White bean dip is a great addition to any appetizer or snack time. It holds a robust flavor, whips up quickly, and is great for vegetarians. Serve with bread, crackers, pita, or vegetables.

Full time: 10 minutes
Makes approx 2 cups dip

You will need:

14.5 or 15 oz. can Cannellini beans, drained DO NOT RINSE, keep liquid
1/4 cup olive oil
2 tbsp lemon juice
2 tsp ground cumin
1-2 tsp minced garlic (based on taste)
1/2 tsp salt
1/2 tsp ground black pepper

Let us begin:

In a food processor place garlic, salt, pepper, cumin, olive oil, and beans.

Process for 1 minute. Scrap down sides if needed.

After a minute, check consistency, you want a smooth texture with very few chunks. If still chunky add in 1 tbsp bean liquid and process for 30 sec.

Continue to check until you have a smooth texture which will hold indent of finger if you run it across the surface.

Once texture is reached add in 1 tbsp lemon juice and process 30 seconds.

Taste, the garlic should be slightly noticeable and the lemon juice should just allow for a slight tartness. If needed add in second tbsp if lemon juice and reprocess.

Once desired flavor has been reached, transfer to serving bowl.

Serve immediately or wrap with plastic wrap and serve within 24-36 hours. Allow to come to room temperature for best flavor and texture, enjoy!