Kicking white bean tapenade

By Sagegreen
January 16, 2011
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Author Notes: With the help of aleppo and capote capers this simple white bean dip comes alive. It is a cinch to whip up.Sagegreen

Serves: 2-3

  • 15 ounces small white beans, canned
  • 1-2 ounces fresh dill, to taste
  • 1-2 ounces fresh cilantro, to taste
  • 1 tablespoon chopped scallions
  • 2 tablespoons capote capers
  • 1 teaspoon aleppo pepper, to taste
  • 1/4 teaspoon sea salt, to taste
  • juice of 1 lemon, preferably Meyer's
  • 2 tablespoons extra virgin olive oil, preferably one with a peppery finish
  1. Rinse the white beans well in cool water. Drain off the water well. Add the beans to a blender or processor.
  2. After giving the dill and cilantro a rough chop, add them to the blender. Add the scallions, pepper, salt and lemon juice next. Then puree. Check the seasoning and adjust.
  3. Slowly whirl in a slow stream of the olive oil. Garnish with fresh dill or cilantro. Serve in small dipping bowls with your favorite chips or pita.

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