White Bean Dip with Parsley Oil
Recipe from
Food & Wine
To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves. Since lovage isn't always easy to find, a combination of parsley and celery leaves can mimic its flavor.
Servings:
10
Prep Time:
2 hrs
Total Time:
2 hrs 25 mins
Ingredients
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1 cupdried white beans, such as cannellini or navy beanssee savings
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4garlic cloves, peeledsee savings
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1thyme sprigsee savings
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1bay leafsee savings
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3/4 cupextra-virgin olive oilsee savings
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Salt and freshly ground peppersee savings
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1 cupflat-leaf parsley leavessee savings
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1 cupcelery leavessee savings
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Flatbread or pita chips, for servingsee savings
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Directions
1.
In a medium saucepan, cover the beans with 2 inches of water. Add the garlic, thyme, and bay leaf and bring to a boil. Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours. Add more water as necessary to keep the beans covered by 2 inches.
2.
Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid. Transfer the beans, garlic, cooking liquid, and 1/4 cup of the olive oil to a food processor and puree. Season with salt and pepper.
3.
In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree. Season with salt and pepper.
4.
Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.
Make Ahead
The bean dip and parsley oil can be refrigerated separately for up to 2 days. Bring to room temperature before serving.
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