The past week has felt so busy and hectic for me, and my last priority was going grocery shopping. I have been throwing all of my fruit in a blender in the morning for breakfast and making a pile of vegetables for dinner. Last night I finally ran out of everything in my kitchen except for my fresh herbs and spices, some crackers, and some cans in my cabinet. I still didn't have time to go to the grocery store because I was preoccupied trying to clean up my broken sink, so I made a bean dip with what I did have on hand to go with the crackers.
I used white beans as a base for the dip because they are smooth and creamy when blended and they don't have a powerful taste. This makes it easy to manipulate the flavor however you would like. I chose to add roasted garlic and fresh rosemary from my herb garden. This is my favorite flavor combination when making bread so I used those flavors as my inspiration. You can use this dip on crackers, vegetables, or as a spread on a sandwich or wrap.
YIELDS
about 1 1/2 cups dip
PREP TIME
COOK TIME
TOTAL TIME
- 1 can white beans
- 4 roasted garlic cloves
- 3 tablespoons olive oil
- 1/2 shallot
- 1/4 cup fresh rosemary
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon crushed black pepper
- 1/4 teaspoon cayenne pepper
- to serve scallions
Directions
1. Preheat the oven to 435°F.
2. Cut the top off of an entire garlic bulb. Place the bulb on a piece of foil and drizzle with olive oil.
3. Wrap in the foil and let the garlic roast for about 35 minutes. Remove from oven.
4. Add all ingredients except scallions to a blender and blend until smooth.
5. Sprinkle with cayenne pepper and top with scallions to serve.
2. Cut the top off of an entire garlic bulb. Place the bulb on a piece of foil and drizzle with olive oil.
3. Wrap in the foil and let the garlic roast for about 35 minutes. Remove from oven.
4. Add all ingredients except scallions to a blender and blend until smooth.
5. Sprinkle with cayenne pepper and top with scallions to serve.
Also by Lauren: Coconut Lime Avocado Pops
Related: Braised Napa Cabbage with Lentils
Pasta with White Beans, Ramp, and Shiitake
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Photos: Laurne Sacerdote