To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves. Since lovage isn't always easy to find, a combination of parsley and celery leaves can mimic its flavor.
More Dips and SpreadsMore Dishes with Beans
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
How to Make It
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.
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