White Bean Dip with Herbs

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White Bean Dip with Herbs

 

1/4 cup + 2 TB extra virgin olive oil

3 garlic cloves, very finely chopped

1 tsp. finely chopped sage

1/2 tsp. finely chopped rosemary

2 cans (19 oz. ea.) cannellini beans, drained

2 to 3 TB water

Salt

Cayenne pepper

Pita chips, for serving

 

1. In a medium skillet, heat 1/4 cup of the olive oil until shimmering. Add

the garlic, sage

and rosemary and cook over moderately high heat, stirring, until fragrant and

the garlic is

just beginning to brown, about 1 minute. Add the beans and toss to coat. 

 

2. Transfer the cannellini beans to a food processor. Add the water, season

with salt and

cayenne and process to a fairly smooth puree. Transfer the dip to a small

serving bowl,

drizzle the remaining 2 tablespoons of olive oil on top and serve with pita

chips.

 

Makes: about 3 cups.