Prep 10 mins
Cook 5 mins
A great recipe from Cottage Living. I like to serve with toasted, salted pita triangles and fresh vegetables.
- 3 tablespoons olive oil
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 1 (15 ounce) can navy beans or 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 -3 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon chopped fresh rosemary
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon ground red pepper
- 1⁄2 teaspoon red pepper flakes
- Heat oil in a large skillet over medium-high heat, and add onion.
- Reduce heat to medium and saute until tender.
- Add garlic, cook one minute more, stirring frequently so garlic doesn't brown.
- Remove skillet from heat, and cool to room temperature.
- Scrape onion mixture into a blender or food processor.
- Add beans and remaining ingredients; puree until smooth.
- Keep refrigerated in airtight container until ready to serve.
- Garnish with fresh rosemary and olive oil if desired.
This was really yummy! -- a nice change from the normal hummus bean dip. I omitted the onion and took Amanda's advice and added the olive oil in a stream. I also agree that the rosemary seemed a bit out of a place, I think I would prefer it without as well. I used cayenne pepper instead of the flakes and also added some tabasco as I like things realllly spicy! Thanks for sharing. :)
I think the texture of this dip would have been better had the olive oil been added in a stream during the blending. Pureeing all the ingredients at the same time, left it a bit too runny. I think I also would have preferred it without the rosemary. We really enjoyed the spice though. Thanks for posting! Made for PAC Spring 2008.