Wednesday, May 20, 2009

White Bean Dip: Both Amazing and Easy

I can't stop eating this dip. I'm already plotting to make more. It's creamy and flavourful and garlicky without being overpowering. It's also low-fat and low-carb, if you care about such things. It's very high-yum and high-protein and high-ly likely to be devoured before I can finish writing this post.

You need:

1.5 cups cooked white beans, like navy beans*
1 head of garlic
4 tbs olive oil
1/2 tsp coarse sea salt
1/4 cup finely diced red onion
2-3 tsps lemon juice

* Look, it's really really easy to cook your own dried beans from scratch and it's quite a bit cheaper. It takes about 4 hours and you don't have to stand there the whole time. Make a bunch and freeze them in baggies. If you don't believe there's a difference, take my word for it. If you always hated beans, try making your own. They are amazing. Cans are for jerks. <--- Please note, this is a rant. Do not take it too seriously. A bit seriously, but not too seriously.

1. Roast your garlic. Preheat your oven to 400ºF and slice off the very top of your head of garlic. Do not separate the individual cloves! Leave it whole! Place the whole head in a piece of aluminium foil and drizzle with 1 tbs of olive oil and a pinch of the sea salt. Wrap up the garlic head in the foil and put it in the oven for 30-35 minutes.

2. Put the rest of the ingredients in a food processor. When the garlic is done, let it cool, then squish all (yes all) the cloves out of their skins by squishing the head of garlic from the bottom. Add the garlic to the food processor, too. Mmm garlic.

3. Process/blend the dip until it's creamy. You may need to adjust the lemon juice or salt to your taste - this is just my taste. Serve with toasted pita or veggie dippers!

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  1. That's a bit harsh on canned beans! There are some brands of very very good canned beans.

    I will admit that there are times when only home-cooked beans will do (falaffel spring to mind) - but not everyone has 4hrs (or in my case a large freezer!)

    This said I will be cooking my beans in light chicken stock with plenty of herbs for this dip!

  2. not to worry, ria-saakshi, i was mostly being facetious. i've used canned beans lots of times and don't think too badly about myself. :)

    it's true not everyone has four hours, and it's true that canned will do most times. i just never liked beans before i cooked my own, and my rant was a way of getting people to try something different. :)

    hope the dip turns out delicious! cooking the beans in stock is such a good idea!

  3. Just wanted to say I enjoy your blog - nice presentation and recipes that always look like something I'd like to try. Keep up the great work :)

  4. Roasted garlic white bean dip sounds so good!

  5. I made this last night for a birthday cocktail party. I made a double batch, and it disappeared. OM NOM. I don't have a food processor here, so I just cooked the beans to within inches of their lives (in some stock) and then smushed them; it was a bit chunky, but still thoroughly delicious.