White Bean Dip

Name: White Bean Dip
Prep time: 10 min
Total time: 10 min
Yield: Makes 8 servings
Cuisine: Turkish
Ingredients: 2 cups drained cooked or canned cannellini or other white beans, still moist and liquid reserved; 2 cups drained cooked or canned cannellini or other white beans, still moist and liquid reserved; 2 cups drained cooked or canned cannellini or other white beans, still moist and liquid reserved; 2 garlic cloves, peeled, or to taste; ¼ cup extra virgin olive oil, plus oil for drizzling; ¼ cup extra virgin olive oil, plus oil for drizzling; Salt and black pepper to taste; Salt and black pepper to taste; 2 teaspoons ground cumin, or to taste; Fresh lemon juice to taste; ¼ cup chopped shallot, red onion, or scallion for garnish, optional; ¼ cup chopped shallot, red onion, or scallion for garnish, optional; ¼ cup chopped shallot, red onion, or scallion for garnish, optional

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
10 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Fantastic in emergencies and reason enough to stock canned beans in your pantry. Serve as a dip for breadsticks, pita or other bread, or raw vegetables.

Ingredients

2 cups drained cooked or canned cannellini or other white beans, still moist and liquid reserved
2 garlic cloves, peeled, or to taste

Middle East
Asia
Turkey
Starter
Mediterranean
Vegan
Gluten-free

Method

Put the beans in a food processor with the garlic, olive oil, salt, pepper, and cumin. Turn the machine on and process until the mixture is smooth, stopping and scraping down the sides if necessary and adding a bit more bean liquid or olive oil if necessary.
Taste and adjust the seasoning—add more garlic, salt, pepper, or cumin if you like—then transfer to a bo