With the help of aleppo and capote capers this simple white bean dip comes alive. It is a cinch to whip up.
With the help of aleppo and capote capers this simple white bean dip comes alive. It is a cinch to whip up.—Sagegreen
ounces small white beans, canned
ounces fresh dill, to taste
ounces fresh cilantro, to taste
tablespoon chopped scallions
tablespoons capote capers
teaspoon aleppo pepper, to taste
teaspoon sea salt, to taste
juice of 1 lemon, preferably Meyer's
tablespoons extra virgin olive oil, preferably one with a peppery finish
In This Recipe
- Rinse the white beans well in cool water. Drain off the water well. Add the beans to a blender or processor.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Dip