Make Ahead

White Bean, Red PepperĀ Dip

July 25, 2013
1 Ratings
  • Makes about 2 cups
Author Notes

Since I got a pressure cooker, beans have taken over my food plans. One pot of beans makes a batch of spread (AKA dip), soup, bean burgers, salads or whatever catches my fancy. (Call it a Bean-of-the-Week plan.) The spreads in particular are now a mainstay, for sandwiches and wraps, dipping or spreading on crackers, both at home and away. Spreads appeal to me any time of day, from breakfast to a late night snack. Simple things make a vegetarian happy, though my craving for variety and the inspiration of many talented cooks means that the outcomes continue to evolve.
This time, I was faced with a big pot of white beans, fresh mint sitting in a vase, and a handful of recipes that inspired me -- on food52, works of DUZE and inpatskitchen sounded great. On I went, with pleasing results. —susan g

What You'll Need
  • 2 cups cooked white beans
  • 1 large clove garlic
  • 1/4 cup mint leaves, quickly blanched
  • 1 teaspoon za'atar (or cumin)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1/4 cup chopped red pepper, fresh or jarred
  • 1/4 cup Greek yogurt
  • 2 tablespoons grapeseed oil (or other neutral oil)
  • 2 tablespoons fresh lemon juice
  • 1 medium shallot
  • 1/2 teaspoon chili garlic sauce
  1. Put all the ingredients in a food processor, preferably in the order listed. Garlic, mint and shallot should be roughly chopped. Run until still a little bit coarse, or continue to smooth if you prefer.
  2. If you find it too thick, add a little of the bean liquid. I expect I'll test the flavor slope as I make this again, possibly increasing the heat/spiciness. I won't use so much of either that the flavors are masked.

See what other Food52ers are saying.

  • susan g
    susan g
  • LeBec Fin
    LeBec Fin
  • boulangere

5 Reviews

susan G. July 27, 2013
Thank you! You also inspired me -- I made your mint-lemon-ginger ice cubes, have been enjoying them (alone in water, iced tea...), took to blanched mint leaves and put them in with the beans.
LeBec F. July 27, 2013
Beautiful and love your using zaatar and mint and chili garlic sauce. I'm Inspired! Th you.
susan G. July 28, 2013
Sometimes cooking without recipes is like following a yellow brick road!
boulangere July 26, 2013
White bean dip seems to be everywhere these days, but you've taken something that's getting tired and given in a whole new set of fresh flavors! I look forward to making this.
susan G. July 28, 2013
Somehow the 'reply' went to the top... Here's the ice cube link: