Rosemary Lemon White Bean Dip
Adapted from Mark Bittman on The New York Times
| Yield: 2 cups | Time: 10 minutes if you use cooked beans |
2 cups cooked white beans, drained but moist
1 to 3 cloves garlic, peeled
Salt and freshly ground black pepper to taste
¼ cup plus 1 tablespoon extra virgin olive oil
2 teaspoons minced fresh rosemary
Grated rind of 2 lemons
Cook's Note: The secret to this puree, is grated lemon zest... And though its most obvious use is as a dip, it can also form the basis of a wonderful sandwich. Or serve it at the center of a plate of lightly and simply cooked vegetables.
Put the beans in the container of a food processor with 1 clove of garlic and two pinches of salt. Begin pulsing. Add the ¼ cup olive oil in a steady stream through the feed tube and continue processing until the mixture is smooth.
Taste, and add more garlic if you like. Then, puree the mixture again.
Place the mixture in a large bowl. Use a wooden spoon to beat in the fresh rosemary, lemon zest and the remaining tablespoon of olive oil.
Add more salt and pepper as needed. Serve immediately or refrigerate for up to 3 days.