Tuscan Bean Dip with Crudités

Tuscan White Bean Dip

Makes 1 – 2 cups dip

Tuscan Bean Dip with Crudités
Tuscan Bean Dip with Crudités

Ingredients and Equipment

  • Single-portion or full-sized blender or food processor
  • 1 – 15oz cannellini (white kidney) beans, rinsed and drained
  • 3 Tablespoons Extra Virgin Olive Oil, plus 1 or 1 Tablespoons for garnish
  • 1 – 2 cloves fresh garlic, minced
  • Pinch to 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt, or more to taste
  • 3 Tablespoons fresh lemon juice (from 1 – 2 lemons)
  • 1/2 teaspoon fresh rosemary leaves, finely chopped
  • 2 Tablespoons plus 2 Tablespoons loosely packed parsley, roughly chopped
  • Freshly ground black pepper

Preparation (Chef's hat)Preparation

1 – Assemble beans, 3 Tablespoons olive oil, garlic, pinch red pepper flakes, salt, 3 Tablespoons lemon juice, rosemary leaves, and half the parsley in the blender or food processor.

2 – Pulse about 10 – 15 seconds, or until well-blended and smooth.

3 – Taste. Adjust for consistency and flavor by adding more salt, red pepper flakes, or lemon juice.

4 – Assemble in serving bowl. Drizzle with 1 Tablespoon olive oil, sprinkle with parsley and black pepper.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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