Lemony White Bean Dip…Food52 Love Pt. 4
Hummus is an all around great snack; perfect for dips and uber healthy…but if you’re looking for an alternative, according to Food52 you can’t do better this Spring than Lemony White Bean Dip. The mild tast of the white beans allows the seasonal herbs you’ll be adding to the mix really shine through; I can’t wait to try this one!
Garlic, rosemary, parsley, lemon and thyme are just a start for this versatile dip. Experiment with red pepper for some added heat or try using fresh dill as the author suggests. Follow the picture links for the full story on Hummus’ Spunky Sister!
White Bean Dip with Fresh Herbs
- 2 cups cooked white beans
- 1 clove garlic, minced
- 4 tablespoons extra-virgin olive oil, divided into 1 tablespoon and 3 tablespoons
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon sea salt (or to taste)
- Black pepper, to taste
- 2 tablespoons fresh lemon juice
- 3 tablespoons fresh parsley
- In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes, and then add the white beans, rosemary, and thyme. Sautee for another 4 to 5 minutes, or until garlic is soft and fragrant.
- Transfer the beans to a food processor. Add the salt, pepper, lemon, and remaining olive oil. Process on high, stopping every now and then to scrape the bowl down, until mixture is totally creamy and smooth.
- Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.