Pureed Wite Bean Dip

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Makes: 4 servings adjust
Rich and smooth in texture, this can be served as a first course or as a lovely addition to the mezze table. It looks very exotic when the pale dip is drizzled with a highly aromatic extra-virgin olive oil colored red by the paprika, studded with capers, and served in a red, green or blue ceramic dish.

Directions

Ingredients

  • 2 cups White Beans, dried, (navy, pea, or great northern)
  • 6 cups Water, salted, (or half water and half vegetable stock)

Step 1

Soak the beans overnight and then drain them. Cover with 6 cups of salted water and cook about an hour until very tender. Drain the beans, reserving the cooking liquid; you should have about 5 or 6 cups of beans.

Ingredients

  • 1⁄3 cup Extra Virgin Olive Oil
  • 1⁄3 cup Fresh Lemon Juice
  • 4 Garlic Cloves

Step 2

Puree the beans in batches in a blender or food processor with the oil, lemon juice, and garlic. Add a little fo the reserved cooking liquid if necessary for a creamy and smooth consistency.

Ingredients

  • 1⁄2 teaspoon Ground Cumin
  • Salt
  • Coarse Ground Black Pepper
  • 1⁄4 teaspoon Cayenne Pepper

Step 3

Add the cumin, salt, pepper, and cayenne.
 

Step 4

Spread the dip in a shallow dish or serve in individual small bowls. Garnish with a sprinkling of capers and a drizzle of the paprika - olive oil. Serve with lemon wedges and warmed pita bread.
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