WHITE BEAN DIP

By BobD

Ingredients

• 8 SERVINGS
• Serve as a dip for breadsticks, pita or other bread, or raw vegetables.
• 2 cups drained cooked or canned cannellini or other white beans, still moist and liquid reserved
• 2 garlic cloves, peeled, or to taste
• 1/4 cup extra-virgin olive oil, plus oil for drizzling
• Salt
• black pepper to taste
• 2 teaspoons ground cumin, or to taste
• Fresh lemon juice to taste
• 1/4 cup chopped shallot, red onion, or scallion for garnish, optional

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Put the beans in a food processor with the garlic, olive oil, salt, pepper, and cumin.

Turn the machine on and process until the mixture is smooth, stopping and scraping down the sides if necessary and adding a bit more bean liquid or olive oil if necessary.

Taste and adjust the seasoning-add more garlic, salt, pepper, or cumin if you like-then transfer to a bowl.

Add lemon juice a tablespoon at a time, until quite tart, then garnish with the chopped shallot if you like.

Use immediately or refrigerate for a day or two.

Bring back to room temperature before serving.

Drizzle with a little olive oil and sprinkle with a little more cumin (or some paprika) before serving.