The restaurant has long since closed and while I've had every intention of recreating that dip, lo these many years, I somehow never got around to it. Our Friday snack programs seems like a good time to revisit the white bean.
While I set out to create something a bit more Italian in flavor, I soon realized that I had a rather large and forlorn can of tahini waiting patiently in my fridge ... so in it went. I suppose the result is something rather akin to hummus - and I know its really delicious.
Herbed White Bean Spread:
- one 15.5 can small white beans, rinsed and drained (I used low-sodium)
- 1 large clove or garlic, peeled and smashed
- 1 tbsp. tahini
- juice of 1/2 fresh lemon (about 2 tbsp.)
- zest of one lemon, minced
- 2 tbsp. water
- 1/4 cup, tightly packed, fresh Italian parsley leaves, chopped
- 2 tbsp. roughly chopped fresh chives
- 1/2 tsp. Kosher salt
- freshly ground black pepper, to taste
- pinch of good quality cayenne pepper
- 1/4 tsp. ground cumin
- extra virgin olive oil
- some paprika and good quality olive oil for garnish
Remove to a serving bowl, garnish with a dusting of paprika and a drizzle of good quality olive oil. Serve with a variety of crudite, whole grain crackers and or whole wheat pita chips. Enjoy!
Use your judgment with respect to the water and olive oil additions. They are included to thin the dip a bit and your need for them will largely depend on your own preference.
Big fan of roasted garlic? Then feel free to use it in place of the raw clove. Fending off a pack of vampires? Go right ahead and add another clove of raw garlic. The choice is up to you. Ditto for the cumin and cayenne. Flavor this dip according to your desires and I assure you it will be magnificent either way.
I can think of a myriad of applications for the finished spread. It would be outstanding as part of a healthy, veggie sandwich, or equally good when used in place of butter on some crusty bread. I hope you'll try it.