White Bean Dip
- 3/4 cup (6 ounces, 225g) dried white beans
- One bay leaf
- 1/4 cup (60ml) bean cooking liquid
- 2 medium cloves garlic, peeled and minced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- generous pinch of red pepper powder
- Additional olive oil and fresh herbs, for garnish
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Bean cooking liquid (1/4 cup)
- Dill, fresh (2 tablespoons)
- Flat-leaf parsley, fresh (1 tablespoon)
- Garlic (2 medium cloves)
- Mint, fresh (2 tablespoons)
- Olive oil and fresh herbs (1)
- White beans, dried (3/4 cup)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Red pepper, powder (1 generous pinch)
- Salt (1 teaspoon)
- Drinks
- Lemon juice, fresh (2 teaspoons)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published September 26, 2012 (4 months ago).
354 people saved this recipe.
