This recipe was printed in the New York Times several years ago. I often use it for my own lunch with some fresh veggies. Flavors are best a room temp, but dip must be stored (long-term) in the fridge. Prep time does not include additional time for flavors to blend.
- add 1 sprig fresh rosemary or thyme (to garnish)
- add 1 1/2 cups white beans
- add 2 tablespoons extra virgin olive oil
- add fresh ground black pepper
- add 1 clove garlic
- add 1 teaspoon extra virgin olive oil
- add 1 teaspoon minced fresh rosemary or thyme or 2 teaspoons ground cumin
- add coarse salt
- Put beans, garlic and some salt in container of a food processor.
- Turn machine on, and add 2 tablespoons olive oil in a steady stream through feed tube; process until mixture is smooth.
- Taste and adjust seasonings with salt and pepper.
- Cover and refrigerate (up to 2 days), until about an hour prior to serving.
- Just before serving, stir in herbs, drizzle with remaining olive oil, and garnish with herb sprig.
- Serve with chips, pita crisps or raw veggies.