White beans are a common element in Mediterranean cuisine, lending a buttery, creamy flavour to soups and salads from Turkey to Tuscany.
Their pleasantly nutty flavour and silky texture looked ideal for a hummus-like dip. This cuisine resulted in a thick, chunky spread that was flavorful but lacked the silky-smooth smoothness we desired.
INGREDIENTS:
1 can cannellini beans
2 table spoon swater
¼ cup extra virgin olive oil (evoo)
2 teaspoons lemon juice
1 teaspoon minced fresh rosemary
1 small garlic clove, minced
Salt and pepper
Pinch cayenne pepper
DIRECTIONS
In a food processor, combine beans, oil, water, lemon juice, rosemary, garlic, teaspoon salt, teaspoon pepper, and cayenne until smooth, approximately 45 seconds, scraping down sides of bowl as required.
Transfer to a serving bowl, cover with plastic wrap, and set aside at room temperature for 30 minutes, or until flavours combine. (Dip can be refrigerated for up to 24 hours.) if needed, loosen dip with 1 tablespoon warm water before serving.
Season with salt and pepper to taste, then sprinkle with the remaining 1 tablespoon olive oil before serving
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