White Bean Dip with Parsley Oil

This was a tasty dip to make. Very simple, just cook the dried beans till soft, puree and serve. I think it would be nice to serve at an outdoor party with some homemade pita chips and baby carrots.

Ingredients

  1. 1 cup dried white beans, such as cannellini or navy beans
  2. 4 garlic cloves, peeled
  3. 1 thyme sprig
  4. 1 bay leaf
  5. 3/4 cup extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 1 cup flat-leaf parsley leaves
  8. 1 cup celery leaves
  9. Flatbread or pita chips, for serving

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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