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
Ingredients
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15 ounces
small white beans, canned
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1-2 ounces
fresh dill, to taste
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1-2 ounces
fresh cilantro, to taste
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1 tablespoon
chopped scallions
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2 tablespoons
capote capers
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1 teaspoon
aleppo pepper, to taste
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1/4 teaspoon
sea salt, to taste
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juice of 1 lemon, preferably Meyer's
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2 tablespoons
extra virgin olive oil, preferably one with a peppery finish
Directions
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Rinse the white beans well in cool water. Drain off the water well. Add the beans to a blender or processor.
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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.
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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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