My brother and sister in-law sent me what is now my FAVORITE cookbook for my birthday. It's Mark Bittman's Quick and Easy Recipes from The New York Times. It's pure culinary brilliance! His recipes use few ingredients, tons of vegetables, and the man knows flavor. This bean dip my current favorite. I'm eating it for lunch right now. By the way, the lemon zest is not optional.
Ingredients
- 2 cups cooked white beans, like cannelini, drained but moist
- 1 to 3 cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 2 teaspoons minced fresh rosemary
- Grated rind of 2 lemons
Method
- 1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
- 2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.
Source: The New York Times
