Recipe: White Bean Dip

I love hummus and other bean dips to the point that I could eat them almost everyday. I've never made my own hummus or bean dip but I've been dying to for the longest time. Reason why I've never made it: I don't own a food processor. Sure, I could do small batches in a blender but it would be more trouble that it's worth. Remedy: Food processor is definitely going on our wedding registry... I'll make hummus and dips and pestos until they are coming out of our ears! This recipe looks simple so it's on the list for tryouts.

Recipe from Cookbook Catchall

White bean dip

1 lb dried white beans such as cannellini beans

1 medium yellow onion, coarsely chopped

2 cloves garlic, crushed

2 sprigs fresh thyme

Olive oil

Freshly ground black pepper

Sea salt

Italian flat leaf parsley for garnish

Soak beans overnight in a generous amount of cold water. Rinse and pick out any debris. In a large, heavy-bottomed pot, sauté onion and garlic with thyme in a few tablespoons of olive oil until onions are translucent. Add beans and cold water to cover beans by a few inches. Bring to a full boil and then reduce heat to a simmer. Cook until beans are tender 1-2 hours. Remove thyme.

Drain beans and place in blender with ¼ cup olive oil and a generous sprinkling of salt and pepper. Purée, adding additional olive oil slowly to adjust texture as desired. Finish with a sprinkling of chopped parsley, sea salt and pepper and a drizzle of olive oil.

Original Collector: Me

Thursday, April 23, 2009