White Bean Dip

Appetizer

A healthy dip!

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Ingredients

2 cans cannellini beans, 15 ounces each, drained and well rinsed

1 large garlic clove, minced, or 2 if you like it garlicky

1 small lemon, zest and 2 to 3 tablespoons juice

1 teaspoon kosher salt, plus more to taste

½ teaspoon black pepper

¼ teaspoon crushed red pepper flakes, optional

¼ cup extra virgin olive oil, plus more for finishing

2 tablespoons water, more as needed for texture

2 tablespoons chopped fresh herbs, rosemary or parsley are great

Optional rich finish, 1 to 2 tablespoons grated Parmesan or Pecorino

Instructions

Add beans, garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes to a food processor.


With the machine running, drizzle in the olive oil. Add water a tablespoon at a time until the dip is smooth and creamy. Aim for hummus thickness.


Pulse in the herbs and cheese, if using. Taste and adjust lemon, salt, and pepper.


Spoon into a shallow bowl. Make a few swirls with the back of a spoon. Drizzle with olive oil and sprinkle a pinch of flaky salt or extra herbs.