Recipe by MelindaCooks
This is adapted from Sunday's at Moosewood. I've used it for several large gatherings including Lois's wedding reception. Great with Mediterranean food. This is recipe makes a large quantity; you may also cut in half. If using dried beans, begin preparing this in advance.
- 2 cups dried white beans (navy, pea, or great northern)
- 6 cups salt water (or 3 cups water/3 cups vegetable stock)
- 1⁄3 cup extra virgin olive oil (or less)
- 1⁄3 cup fresh lemon juice
- 4 cloves garlic, pressed
- 1⁄2 teaspoon ground cumin
- salt and pepper, to taste
- 1⁄4 teaspoon cayenne
- 2 tablespoons capers
- 2 tablespoons olive oil, mixed with
- 1⁄2 teaspoon paprika
- lemon wedge
- warmed pita bread, cut into wedges
Directions See How It's Made
- Soak the beans overnight and then drain them.
- Cover with 6 cups of salted water and bring to a boil.
- Simmer until tender.
- It can take one to several hours, depending on how fresh the beans are.
- When beans are soft, drain them, reserving the cooking liquid.
- You should have about 5 or 6 cups of beans.
- Using a blender or food processor, puree the beans with the oil, lemon juice and garlic.
- Add a little of the reserved cooking liquied if necessary for a creamy and smooth consistency.
- Add the cumin, salt, pepper, and cayenne to taste.
- Spread the dip in a shallow dish or serve in individual small bowls.
- Garnish with a sprinkling of capers and a drizzle of the paprika-olive oil.
- Serve with lemon wedges and warm pita bread.