White Bean and Roasted Garlic Dip
Ingredients
Dip
- 1 pound dried cannellini beans
- 5 cups water
- 5 cups low sodium chicken broth preferably homemade
- 3 Tbsp fresh lemon juice plus more for serving
- 2 Tbsp olive oil plus more for serving
- 1 Tbsp fresh rosemary chopped
- 1 Tbsp garlic coarsely chopped
- 1 tsp dried rubbed sage or 1Tbsp chopped fresh sage
- 1 tsp kosher salt
- 1/4 tsp black pepper
- pinch cracked sea salt for serving
Servings: cups
Instructions
Dip
- Place beans in a large pot or bowl and cover by at least 2" of water. Allow to soak for a minimum of 8 hours or overnight.
- Drain soaked beans and remove any debris or discoloured beans. Place in a large pot and combine with water, chicken broth, rosemary, sage and garlic. Bring to a boil and then reduce heat to simmer until beans are fully cooked and soft. Approximately 75 minutes. Drain beans, reserving 1 cup of cooking liquid. Allow beans and cooking liquid cool to room temperature.
- In a food processor combine beans, roasted garlic, olive oil, 1/4 cup of cooking liquid, lemon juice and salt and pepper. Blend until pureed or desired consistency is reached. Add additional cooking liquid as required and adjust salt and pepper seasoning to taste.
- Serve bean dip drizzled with additional olive oil, a squeeze of fresh lemon juice and cracked sea salt. Great with pita wedges!
Roasted Garlic
- Preheat oven to 350℉. Cut a 1/4" off the tops of the garlic bulbs. Place on a small sheet of tin foil cut side up and drizzle with olive oil. Wrap in foil and seal edges to form a little packet. Place on a baking sheet or shallow pan and bake for approximately 45 minutes. Remove from oven, unwrap and allow to cool to room temperature. When cool squeeze cloves from the bulb casing and set aside.
Recipe Notes
The cannelloni bean will result in a slightly course texture.
Recipe Source:  Adapted from, Epicurious Tuscan Bean and Roasted Garlic Puree, June 1998
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