I love making, and especially eating, home made hummus. I make a huge batch every week and my husband and I plow through it. This week I made a smaller batch of hummus and decided to put my cooking noggin to work creating a new recipe. I came up with an Italian White Bean dip to be served with red bell pepper, fennel, and on the walnut and/or sunflower grain free crackers I make. I was also thinking this would make a great salad plate with fresh baby greens, pine nuts, fennel, and roasted red peppers. Mmm, tonight's dinner is looking good.
This dip came out so super fantastic, I can't stop eating it! I will post the recipe here, but keep in mind that I don't measure almost anything so I am just guessing. You can play around with the spicing as much as you like until it tastes perfect to you.
Italian White Bean Dip
1 cup dried white beans (I used Navy), soaked overnight in water and kosher salt
bay leaves (2)
kosher salt
8T Extra Virgin Olive Oil
4-5 cloves garlic, peeled and trimmed
Juice of one lemon
1/2 tsp to 1 tsp salt (depending on your tastes)
3/4 tsp to 1 tsp freshly ground black pepper
red pepper flakes
dried or fresh rosemary
McCormick's Italian Spice Grinder (this stuff is amazing!)
Cook your soaked beans in water with some kosher salt and bay leaves until they are done. The best way to cook beans is to bring them to a boil, then lower the temperature to medium/low and put a tilted lid on (not closed tight), for 40-45 minutes. Check beans for doneness on occasion. When they are done, drain them in a colander and pick out the bay leaves.
Transfer cooked beans to your food processor. Add the other ingredients and go to town processing them until the dip is smooth. If it is too dry, add more lemon juice or olive oil. Taste check for your spicing.
Enjoy!
The best things in life are simple...and BPA free. Cook your own beans! :)
