You could also call it hummus. We hosted the neighborhood spring cookout (despite the chilly 38 degree windy weather) yesterday and the barley and veggie salad I planned on making included white beans. Once I got to cooking the beans and cleaning the house, the time got away from me and cooked them to the point of being too mushy for the salad. What to do?
Fortunately, we also need a dip! I drained the beans and threw them into my tiny food processor with a few other ingredients and voila! Instant, easy dip.
- about 1/2 cup of dried beans, cooked (or about 1.5 cups of canned beans)
- 1/3 cup of tahini
- 1/3 cup of fresh lemon juice
- 1/4 cup of olive oil
- 2 T of water
- 3 springs of fresh rosemary, chopping the leaves
- salt and pepper
Place the cooked beans into the food processor, and quickly chop. Add the remainder of the ingredients one at a time while constantly pulsing. If it’s too thick, add a little more lemon juice or water or oil. Add the salt and pepper to taste. Serve with a small sprig of rosemary as garnish.