- one 16 ounce can Cannellini beans, rinsed and drained
- two small cloves garlic
- juice from one half a large lemon
- extra virgin olive oil
- one teaspoon each dried oregano and dried thyme
- salt and pepper to taste
- red pepper flakes, just a dash
- chili powder
- In a food processor pulse the garlic until finely minced.
- Add the beans, lemon juice, oregano, thyme, and red pepper flakes.
- Pulse until the beans are well chopped. Add EVO in a thin stream and pulse until you have the consistency of a thick paste.
- Taste for seasoning and add your salt and pepper at this point.
- Transfer to a serving bowl and dust lightly with chili powder.
- Serve with chips or pita bread wedges.
Every now and then you have to try something different. Instead of hummus I decided to make a white bean dip instead. Cannellini beans.
I was headed down the usual path with the garlic, lemon, oregano and thyme. Most recipes suggest paprika to top the dip. I went to my spice cupboard to check the expiration date of the paprika. As I suspected, time to toss and buy some fresh paprika. One of the local stores has herbs and spices in bulk. The prices are reasonable, the quality is high, and you have to fill little plastic bags marked with a large sticker to identify the contents with the code for the cashier to use at check out. Well, I grabbed a small plastic bag from the spice cupboard, got a spoon and dusted the dip with the paprika I just bought.
Sorpressa!!! It was chili powder.
Tips – When you screw up like this don’t tell your guests. If they don’t like the dip, remove the dip, toss in the garbage and blame it on some old (fill in the blank). Hmm, you say. The paprika must be old. That’s what is throwing off the flavor. Go to your fridge, break out some cheese and nobody will really care.
Now if your guests like the dip, of course, take as much credit as you want.
One Reply to “White Bean Dip Sorpressa”
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