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Ingredients
- 1/4 cup basil flavored olive oil +
- 1 small yellow onion, chopped
- 1 large clove garlic, chopped
- 1 can cannellini beans, drain, liquid reserved
- Kosher salt and freshly cracked black pepper
- 6-8 celery stalks, thin strips, 1/4”x 6”
Preparation
Step 1
Heat oil in a large skillet over med-heat. Add onions and garlic and cook until very soft, but not brown, about 10 minutes. Add beans and ¼ cup reserved liquid from the can and season well with salt and pepper.
Raise heat to med-high and continue cooking until beans begin to break down, about 5 minutes. Cool slightly and transfer mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning.
Transfer to a wide, tall glass and drizzle with additional basil oil before serving.
TO SERVE:
Stand celery stalks upright in the dip. {Choose a container that's small enough with high sides to allow the celery to stand upright}