White Bean and Fried Herb Dip
Community garden training session, 7/11/12
This dip is delicious with fresh vegetables, crackers, or toasted bread. If you don’t have time to fry the herbs, just chop fresh herbs up and use regular olive oil. But if you do have time to fry the herbs, it makes a delicious difference.
- 1/2 cup olive oil
- 3-4 sprigs sage, rosemary, or a combination*
- 1 can white beans or 1 1/2 cup cooked beans
- 2 teaspoons lemon juice
Frying the herbs:
Place a towel or paper towel over a plate.
In a very small saucepan, heat the oil. When hot (make sure you don’t let it smoke), add the herbs. Cook for about 30 seconds, until leaves are crisp but not browned. Remove the herbs immediately and place on towel-lined plate to drain.
Turn off the heat under the oil and allow it to cool.
Making the puree:
In a blender or food processor, combine the beans, the fried herbs (or use fresh, chopped – see note), the lemon juice, and 3 tablespoons of the cooled oil that you fried the herbs in (save the rest for another use – it is very flavorful and great in salad dressing). Blend thoroughly, taste, and add salt as needed.
Makes about 1 1/2 cups.
*Herbs can be grown in your garden. They’re expensive in the store, but when you grow them at home, they are a cheap and delicious way to brighten up many dishes.