Here’s a change from that standard bean spread/dip that we vegans all know and love – hummus. Using white beans gives a nice change from the normal, and adding in sage and rosemary turns it into an Autumnal delight. And don’t worry about the tiny bit of cayenne that is called for, there is no fear that anyone could possibly consider this dip spicy. Now, if you’re like me and want a bit more of a kick, up the cayenne to 1/4-1/2 tsp..but that’s only for the bravest of palate! 🙂
Ingredients:
1/8 C plus 1 TBSP extra virgin olive oil
4 garlic cloves, finely chopped
1/2 tsp finely chopped sage
1/2 tsp finely chopped rosemary
one 19-oz cans cannellini beans, drained [1 C cooked beans]
1 TBSP broth or water
1/8-1/4 tsp salt (to taste)
pinch to 1/8 tsp cayenne pepper
pita chips, for serving
Directions:
1. Heat 1/8 C olive oil in skillet. Add garlic, sage, rosemary and cook over moderate high heat, until garlic begins to brown [about 1 min]. Add beans and toss to coat.
2. Transfer to food processor. Add water, season with salt and cayenne. Process to fairly smooth puree.
3. Transfer to small serving bowl. Drizzle remaining 1 TBSP oil on top and serve with pita.
Happy Cooking!
Deeeee-licious! I adore white beans!
I’ve never had any other bean dip besides one with chickpeas so I will have to try this out.
Thanks Jennifer and Shelby!! Yeah, I love white beans too..and I love playing with different bean dips/spreads. I also like to be so bold sometimes as to combine beans, like a white bean AND chickpea puree..or pinto and black…of course, playing with the multitude of herbs out there is also fun! 🙂
Very cool idea. It’s got me wondering what kidney bean or black bean dip might taste like.
You know Maureen…I’ve had black beans and kidney beans together in soup, so it would seem they’d be a deliciously interesting combo! Nicely done with the creative juices!! 🙂
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