Zabar's Recipes  From

White Bean & Garlic Dip
by Tiffany Ludwig

1 can of Great Northern Beans (15 oz.)
4 cloves of garlic, sliced
2 tablespoons olive oil
2 tablespoons fresh lemon juice (about 1/2 a large lemon)
7 tbs water (a short cut: that's just under 1/2 a cup)
1/2 teaspoon salt

Over medium heat gently saute the sliced garlic in 1 tablespoon of olive oil. Turn the heat down if it's roasting too quickly. Continue until the garlic is very fragrant and the edges begin to golden. Keep your eyes on it and don't allow it to burn.

While this cools a bit, open, drain and rinse the beans well. Allow to drain well.

Into a strong blender or food processor put beans, garlic & oil (scrape the pan clean), 1 additional tablespoon of olive oil, salt, lemon and water. Puree until very smooth. You may need to stop the blender to scrap the sides, if necessary you can add another tablespoon of water. Let it run for 3-4 minutes. I get the smoothest consistency in my high-power blender. When I prepare this in my food processor I need a bit more water and it's a slightly chunkier texture.

Pour onto a dish, scraping the sides with a rubber spatula to get out every last drop.

Add optional toppings before serving:
drizzle on some exceptional olive oil
sprinkle with smoked paprika
top with pine nuts or chopped parsley
Serve with veggie sticks, warm pita, crackers or chips.

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