Recipe by evelyn/athens
Adapted from The Minimalist Cooks at Home by Mark Bittman. Who says delicious dips have to be laden with fat - this one is very simple and so tasty. A refreshing alternative.
Top Review by FloridaNative
This was very good and I'll definitely be making this again. I used dried rosemary (~ 3/4 teaspoon) and canned cannellini beans, and I chose to use 3 large garlic cloves. What a wonderful dip for spicy blue or red corn chips!! Thanks evelyn/athens for a new idea. Made for the FAMILY PICKS round of ZWT5, for the Bodacious Brickhouse Babes.
- 2 cups cooked cannellini or 2 cups other white beans, drained but quite moist
- 1 -3 garlic clove, peeled
- 1⁄4 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- salt & freshly ground black pepper
- 2 teaspoons minced fresh rosemary
- 2 lemons, rind of, grated
Directions See How It's Made
- Put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt. Turn the machine on and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste and add more garlic if you like, then puree again.
- Place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil. Taste and add salt and pepper as needed. Use immediately or refrigerate up to 3 days.