White Bean Dip (White Bean Hummus)

White bean dip is a delicious Italian alternative to the regular hummus made with garbanzo beans and is just as easy to make. It is fabulous as a dip or sandwich filling.

Canned Canellini or great Northern beans may be used instead of the freshly cooked. I find that making this dip with the freshly cooked warm beans produces a superior result compared to that made with canned beans even without any oil added. Check this post on cooking beans if you like; cooking beans at home procduces delicious as well as economical results.

Ingredients:

1 cup dry Canellini or Great Northern beans
1 sprig fresh Sage or Rosemary
1 Lemon/Lime, juiced
1/4 tsp Red pepper (Cayenne) + a little for serving
1 or 2 cloves fresh Garlic
1/2 tsp Sea Salt
2 Tbsp fresh Flat Leaf Parsley for serving
1 or 2 Tbsp Good quality Extra Virgin Olive Oil + a little more to serve
some Olives to serve

Method:

Sort the beans, wash and soak in plenty of fresh water. Drain the soaking water, cover with fresh water and cook with the herb sprigs until soft; discard the herbs.

Place the peeled garlic with a pinch of salt in the food processor bowl fitted with the metal blade; finely mince the garlic.

Add the warm beans, lemon juice, red pepper and salt. If using canned beans, add a pinch of the herbs as the beans will not have the advantage of being scented with them.

Pour in the olive oil if using.

Process into a smooth puree using some of the cooking liquid from the beans.

Scrape into a bowl and store tightly covered in the fridge until ready to serve; do allow it to come to room temperature before serving as it tastes best at room temperature.

Place the white bean dip in a shallow dish; drizzle with a little olive oil if you like and dust lightly with the red pepper.

Garnish with the parsley and olives.

Serve with toasted ciabatta or other good crusty bread, pita bread, etc, and/or crisp veggies. Enjoy!!