Herb White Bean Dip

  • Level

  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon finely chopped sage (you can use dry sage if you can't find it fresh)
  • 1/2 teaspoon finely chopped rosemary
  • 400 grams of white beans, soaked overnight and cooked the next day
  • 2 spoons of water
  • 1-2 spoons of lemon juice
  • Salt
  • Red chili powder, to taste
  • black pepper
  • Crudités or crackers of your choice.


    In a medium skillet, heat the olive oil. Add the garlic, sage, and rosemary and cook over moderate heat, stirring, until fragrant and the garlic begins to brown, about 1 minute. Be careful not to get burned.
    Add the beans and mix to coat with the herbs and garlic.
    Transfer the beans to a food processor.
    Add the water and lemon, season with salt and red chili powder, and process until you get a fairly smooth puree.
    Put the dip in a small bowl, drizzle a little olive oil on top and serve with crudités or cookies of your choice

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