White Bean Dip2012-12-01
- Prep Time: 12:10 h
- Cook Time: 60m
- Ready In: 13:10 h
When it comes to taste, nutrition and even cost, dried beans far outshine the canned variety. Cooked beans can be stored in an air tight container in the fridge for up to 1 week. Can be used for soups, dips, stews, chili, bean salad, and many more. Always remember that mixing beans with any grain creates a complete protein! 1 cup dried beans = 4 cups cooked.
- 2 Cups White Beans, cooked
- 1 Clove Garlic, squeezed
- 1/4 Cup Italian Parsley, chopped
- 2 Tablespoons Lemon Juice
- 3/4 Teaspoon Sea Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/3 Cup Olive Oil
Soak the beans overnight in lots of cold water. Rinse the next morning.
Put beans in a pot, on the stove, and fill with cold water to 3 inches above the beans. Simmer for 1 hour, or until beans are tender, but not mushy. At this point, beans can be stored in an air tight container in the fridge for up to 1 week.
Put all ingredients, except the olive oil, into a food processor and pulse gently until desired consistency. Add the olive oil in a slow stream while the machine is running.
Cover and refrigerate. Serve with pita bread wedges and enjoy!