- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1 teaspoon finely chopped sage
- 1/2 teaspoon finely chopped rosemary
- Two 19-ounce cans cannellini beans, drained
- 2 teaspoons water
- cayenne pepper
- pita/rice chips, jicama, or carrots for serving
In a medium skillet, heat 1/4 cup of the olive oil until simmering. 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.
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 rice chips, carrots, jicama or celery.
Note: Drizzling a high-quality olive oil over this dip will add depth and complexity, but stick with a less-expensive supermarket brand when sauteing the garlic and herbs.
Makes about 3 cups dip. Take 10 minutes to make.
Recipe adapted from Food & Wine