Pureed White Bean Dip

"This is adapted from Sunday's at Moosewood. I've used it for several large gatherings including Lois's wedding reception. Great with Mediterranean food. This is recipe makes a large quantity; you may also cut in half. If using dried beans, begin preparing this in advance."
 
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Ready In:
12hrs 30mins
Ingredients:
13
Serves:
6-10
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ingredients

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directions

  • Soak the beans overnight and then drain them.
  • Cover with 6 cups of salted water and bring to a boil.
  • Simmer until tender.
  • It can take one to several hours, depending on how fresh the beans are.
  • When beans are soft, drain them, reserving the cooking liquid.
  • You should have about 5 or 6 cups of beans.
  • Using a blender or food processor, puree the beans with the oil, lemon juice and garlic.
  • Add a little of the reserved cooking liquied if necessary for a creamy and smooth consistency.
  • Add the cumin, salt, pepper, and cayenne to taste.
  • 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 warm pita bread.

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Reviews

  1. Very good! I was pressed for time and used canned beans and a little less oil. I love the fresh flavor of the lemon. I like this better than hummus!
     
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