HACKED RECIPE
Cannellini Bean Dip Recipe
By CuteBanana
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Hacked from
Cannellini Bean Dip
Once you’ve successfully gotten your friends and family to enjoy hummus, it’s time to introduce a new bean to the repertoire. Just as easily whipped up in dip as the classic chickpeas, cannellinis combine here with a few simple ingredients for a satisfying appetizer at any party. And leftovers are great wrapped up with vegetables in lavash.
What to buy: Cannellini beans are sometimes labeled white kidney beans, in case you’re having trouble finding them. Also, dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
Game plan: The dip will last up to 4 days refrigerated in an airtight container.
INGREDIENTS
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 - 1 1/2 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 -2 medium garlic cloves, coarsely chopped
- 1 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 3 tablespoons chopped green onion
INSTRUCTIONS
- Place beans, lemon juice, Worcestershire, garlic, salt, and pepper in the bowl of a food processor. With the motor running, add oil in a thin stream until completely incorporated and mixture is smooth, about 1 minute.
- Add chives and pulse 5 times to evenly incorporate (or blend until smooth, if desired). Serve with toasted pita and kalamata olives
Member recipes are not tested by the CHOW food team.
recipe calls for chopped green onion - but instructions indicate chives - I would think that it is scallions.