cannellini bean dip

a quick recipe for a quick dip – it is quite remarkably tasty, though. when K first tried some with a wedge of toasted pita, she asked if it was tuna salad! that’s not a remark about her tastebuds, rather a remark about the wonders of caper brine and canned cannellini beans whirred together into a creamy, delicious dip. scoop with cucumber, snow peas, the aforementioned toasted pita, or use as a spread for crostini or a topping for a garden salad. its decadence belies its frugality, and is a wonderfully european alternative to hummus.

 cannellini bean dip
recipe is easily doubled, which is what is pictured

1 can cannellini beans, drained and rinsed
1 clove garlic
1/2 tbl caper brine
1/2 tbl capers
1 tbl olive oil, good quality
1/2 tbl tahini
salt and pepper
1 tbl each chopped green onion and parsley

– put everything but salt, pepper and herbs into a food processor and whirl until smooth
– correct with salt and pepper and stir in chopped herbs
– chill for a few hours or, best, overnight


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