Awhile ago I got addicted to this white bean puree at Whole Foods and every time I go I always pick it up but decided it was time to make it myself. I have been trying a few different versions but found a similar recipe on the William’s Sonoma site and adjusted it to my liking.
I eat this dip with vegetables, crackers or even just spread it on bread. The consistency is very similar to hummus and if you like hummus you will love this.
What is one of your favorite healthy snacks?
White Bean Puree
Yields: 24 servings | Prep: 15 minutes
1/2 cup extra-virgin olive oil
3 garlic cloves, minced
2 1/2 cups cooked white beans, or drained and rinsed canned beans
2 tsp minced fresh rosemary
1 tbsp fresh lemon juice
Salt and freshly ground pepper, to taste
Parmigiano-Reggiano cheese, shaved into strips with a vegetable peeler, for garnish
Paprika for sprinkle
In a small fry pan over medium heat, warm the olive oil. Add the minced garlic and cook until fragrant, about 1 minute. Remove from the heat and pour into a liquid measuring cup.
In a food processor, combine the white beans, rosemary and lemon juice. Pulse until the beans are partially pureed, 5 to 10 seconds. With the motor running, pour in the garlic oil and process until a smooth puree forms, 5 to 10 seconds more. Season with salt and pepper.
Serve as a dip with vegetables or crackers. Or spread the puree on crackers or slices of baquette and garnish with a shaving of the cheese and sprinkle with paprika.