1 cup dried white beans, such as cannellini or navy beans
4 garlic cloves, peeled
1 thyme sprig
1 bay leaf
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 cup flat-leaf parsley leaves
1 cup celery leaves
Flatbread or pita chips, for serving
- In a medium saucepan, cover the beans with 2 inches of water. Add the garlic, thyme and bay leaf and bring to a boil. Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours. Add more water as necessary to keep the beans covered by 2 inches.
- Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid. Transfer the beans, garlic, cooking liquid and 1/4 cup of the olive oil to a food processor and puree. Season with salt and pepper.
- In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree. Season with salt and pepper.
- Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.
The bean dip and parsley oil can be refrigerated separately for up to 2 days. Bring to room temperature before serving.
One serving 227 cal, 14 gm carb, 17 gm fat, 2.4 gm sat fat, 5 gm protein, 6 gm fiber.