Food Storage Friday: White Bean Dip

I've lately been on the lookout for good bean recipes and stumbled across this fabulous one from Giada de Laurentiis. Seriously, I like it much better than hummus, and I think hummus is good.


Ingredients: 1 can cannellini beans, clove garlic, lemon juice (I used fresh but you can use shelf-friendly), olive oil, parsley, salt, pepper. (Oregano is in the pic and was in the recipe but actually isn't supposed to be.)


After rinsing and draining the beans, place them with the other ingredients into your food processor. I have a very small food processor, so I mixed the ingredients (minus the oil) in a separate bowl first, added them to the food processor, gave it a few spins, then added the oil and kept processing until it was smooth. Smooth and creamy and delightful.

Try it with pitas or old bread that you've toasted or crackers or whatever. It's a great way to incorporate a can of beans that might be collecting dust on your shelf.

Enjoy!

Giada's White Bean Dip

1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic (the recipe calls for two but it was quite garlicky)
2 T lemon juice
1/3 c. olive oil, plus 4 T. (I didn't need the extra 4 T.)
1 t. dried parsley
salt
pepper


Place ingredients in food processor and pulse until desired consistency, adding salt and pepper to desired taste. Serve with pita chips, crackers, whatteva.

Brittany