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Today: Gena introduces us to hummus' spunky big sister: a white bean dip laced with fresh herbs.
If you're like me, you always have a stash of hummus in your fridge for snacking. Though we usually rely on chickpeas, a variety of beans can be used to create rich, flavorful, and creamy dips. A personal favorite of mine is white bean dip, which I like to make with olive oil instead of the tahini traditionally used in hummus. This dip has a light, delicate flavor, so it is a perfect canvas for showcasing seasonal herbs.
In this recipe, fresh rosemary, thyme, and parsley shine through, along with a bright squeeze of lemon -- a perfect celebration of spring. When I make hummus, I tend to add raw garlic to the food processor, but in this recipe, I sautée the garlic along with the beans to mellow the garlic's bite and deepen the flavor of the dish. I like to cook my beans from scratch, but if you’re short on time, canned cannellini or navy beans will work just fine.
This dip will work beautifully with a wide variety of seasonal herbs. As the weather continues to get warmer, try it with chives, tarragon, basil, or dill. I’ve also served the dip with a swirl of fresh pesto or olive tapenade. Feel free to experiment with different combinations; it’s hard for this dip to taste anything but irresistible.
2 cups cooked white beans
1 clove garlic, minced
4 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
1 teaspoon sea salt (or to taste)
Black pepper, to taste
2 tablespoons fresh lemon juice
3 tablespoons fresh parsley
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