Spicy White Bean Dip

William Meppem
To simplify and for fuller flavor, make several days ahead. You can use no-salt-added beans, but you may wish to increase the seasonings to taste. Prep: 10 minutes, Cook: 5 minutes.

Yield:

Makes about 1 3/4 cups

Recipe from


Ingredients

3 tablespoons olive oil
1 small onion, chopped
4 garlic cloves, chopped
1 (15-ounce) can navy or garbanzo beans, drained and rinsed
2 to 3 tablespoons lemon juice (about 1 lemon)
1 tablespoon chopped fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon ground red pepper
1/2 teaspoon crushed red pepper flakes
Garnishes: fresh rosemary sprigs and extra-virgin olive oil

Preparation

1. Heat oil in a large skillet over medium-high heat, and add onion. Reduce heat to medium, and sauté until tender. Add garlic, and cook 1 minute more, stirring frequently so garlic doesn't brown. Remove skillet from heat, and cool to room temperature.

2. Scrape onion mixture into a blender or food processor. Add beans and remaining ingredients; puree until smooth. Keep refrigerated in an airtight container until ready to serve. Garnish, if desired.

Note:

Sara Foster,

March 2006