White Bean Dip

This recipe was printed in the New York Times several years ago. I often use it for my own lunch with some fresh veggies. Flavors are best a room temp, but dip must be stored (long-term) in the fridge. Prep time does not include additional time for flavors to blend.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups white beans, drained but quite moist
• 1  clove garlic, peeled
•  coarse salt
•  fresh ground black pepper, to taste
• 2  tablespoons extra virgin olive oil, plus
• 1  teaspoon extra virgin olive oil
• 1  teaspoon  minced fresh rosemary or 1  teaspoon thyme or 2  teaspoons ground cumin
• 1  sprig fresh rosemary or 1  sprig thyme (to garnish)

Directions

1. Put beans, garlic and some salt in container of a food processor.
2. Turn machine on, and add 2 tablespoons olive oil in a steady stream through feed tube; process until mixture is smooth.
3. Taste and adjust seasonings with salt and pepper.
4. Cover and refrigerate (up to 2 days), until about an hour prior to serving.
5. Just before serving, stir in herbs, drizzle with remaining olive oil, and garnish with herb sprig.
6. Serve with chips, pita crisps or raw veggies.