This is my go to dip when I want something savory yet light to go with a pre-dinner cocktail. It's very easy to make, mostly made of pantry items, and it provides an elegant offering for any gathering of family or friends.
30 ounces white beans, drained and rinsed. Reserve 2 tablespoons of whole beans in the can for garnish
3 cloves garlic, peeled
2 + 4 tablespoons olive oil
2 tablespoons fresh lemon juice
1 lemon zested
1 teaspoon salt
1 teaspoon white pepper
2 teaspoon thinly sliced fresh sage leaves
1. Place strained beans in food processor, remember to reserve the 2 tablespoons for garnish. Add whole garlic cloves and lemon juice and process on high until a paste begins to form.
2. Drizzle olive oil in through shoot until bean past becomes creamy.
3. Open lid and ad salt and white pepper. Blend again on high until thoroughly incorporated. Place dip in a serving bowl and use a spoon to spread top making grooves that will hold the olive oil in the next step. I like to use a medium-sized low-bowl or saucer for easy dipping.
4. Heat 2 tablespoons olive oil in a skillet with sliced sage. When sage begins to crisp, add lemon zest and toss for a about 10 more seconds until zest become fragrant.
5. Strain oil over dip in serving bowl. Spoon crispy sage and zest on top with reserved beans for garnish.
Serve with pita chips, toasted baguette, fresh veggie chips, or crackers.
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