Today I am compelled to simmer beans in a herby broth, blend with olive oil, lemon juice and roasted garlic. Move over hummus because this White Bean and Roasted Garlic Dip is the star today.
I quite like hummus, sometimes store bought, sometimes homemade. It’s what I often reach for to have a snack. I’m as guilty as the rest and become complacent with the snack options, reaching for what’s easy and convenient. That’s why it’s nice to have other options and change it up a little. So today I’m making the cannelloni bean the star of the show to demonstrate that other beans are just as capable of holding their own in the snack world.
The original recipe called for great northern beans, but like so many other food items, I could not find them in my community (a pet peeve that will reverberate throughout my posts). So I chose to substitute with the cannellini bean, also known as white kidney beans. They are slightly grainy with a mild earthy taste. Great for soups, and blended dips such as this.
The beans are infused with flavour by being simmered in chicken broth and herbs. Once cooked they are blended with a small mountain of roasted garlic, olive oil and lemon. Served with pita wedges, it just might become your go to snack!
- 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
- 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!
- 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.
The cannelloni bean will result in a slightly course texture.
Recipe Source: Adapted from, Epicurious Tuscan Bean and Roasted Garlic Puree, June 1998