If you are a fan of hummus you will enjoy this dip. I’m not a fan of hummus and I enjoy this dip. Honestly, I just can’t jump on the hummus band wagon. It’s another one of those foods that I really want to love but I just don’t. Oh well. I have only made this recipe twice. Both times were at the request of husband for one of his functions. Husband knows I’m not a huge baker and I would rather make appetizers for a get together than a dessert.
The simplicity of the ingredients makes this a great last minute appetizer. The lemon juice makes it taste light and fresh. The recipe encourages you to serve the dip with pita chips but any cracker will work just as well. Depending on the size of your gathering it is very easy to double this recipe – or quadruple it as I did.
15 oz. cannellini beans, drained and rinsed
2 garlic cloves 2 T. lemon juice
1/3 cup olive oil
¼ fresh Italian parsley leaves
Salt and pepper
Place the beans, garlic, lemon juice, olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Everyday Italian – Giada DeLaurentiis
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