The first is a quick and easy dip similar to hummus.
Ingredients
Makes approx. 1.5 cups
- 1/8 cup plus 1 tablespoons extra-virgin olive oil
- 1-2 garlic cloves, very finely chopped
- 1/2 teaspoon finely chopped sage
- 1/4 teaspoon finely chopped rosemary
- One 19-ounce cans cannellini beans, drained
- 1 tablespoons water
- Salt
- Cayenne pepper
Transfer the the contents of the pan to a food processor. Add the water, season with salt and cayenne (start with a little at first- you can add more later) and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 1 tablespoons of olive oil on top.
I served mine with Triscuit Chile Pepper Thin Crisps and celery sticks but you can serve with pita chips or any other veggie you like.
Original recipe from Food & Wine
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