Made with cannellini beans, this herby dip is an alternative to hummus, and its creamy texture pairs well with crisp vegetables or Baked Pita Crisps (here). We make it especially often in the summer months when the clay pots on our front steps are overflowing with fragrant green herbs. We like using a mix of fresh garden herbs, but a single herb can be used for a more straightforward flavor.
- Yield: 2 Servings
- 2 15-ounce cans cannellini beans
- 1 medium garlic clove
- ¼ cup packed fresh herbs (basil, thyme, oregano, chives,
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- ¾ teaspoon kosher salt
- Freshly ground black pepper
- Drain and rinse the beans. Peel the garlic. Remove any tough stems from the herbs.
- In the bowl of a food processor, add the garlic and the herbs and process until finely chopped. Then add the beans, olive oil, white wine vinegar, ½ teaspoon kosher salt, and several grinds of black pepper to the bowl of the food processor. Process until very smooth, then taste and add the remaining ¼ teaspoon kosher salt if desired. Scrape down the bowl and process again for 30 seconds until light and fluffy.