I’d kept coming across mentions of white bean dip in my recipe searches, so I decided to try it the other day, loosely following this recipe, halving the recipe and using the juice of only half a lemon. I also fried the garlic beforehand so it wouldn’t be as strong, and added some red pepper flakes.
The cilantro gave it an interesting flavour and the resulting texture was denser, creamier than that of the hummus I’ve been making (and loving), so it was a nice change. It was quite good on pita, and I love how it looks — very Christmasy.
I’ve seen other recipes calling for fresh parsley rather than cilantro, so I’ll try that next time (though the latter is much cheaper!).
Festive White Bean Dip
1 400g can cannellini beans, rinsed and drained
3 tbsp chopped fresh cilantro
3 cloves garlic, fried lightly in olive oil (or raw)
3 tbsp olive oil
1/2 lemon, juiced
salt, pepper, and crushed red pepper to taste
1. In a food processor (or blender), combine all ingredients. Process until smooth.
2. Serve with pita, cut veggies, or whatever tickles your fancy.