White Bean Dip

Name: White Bean Dip
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters drained cooked or canned cannellini or other white beans, still moist and liquid reserved; 59 milliliters extra virgin olive oil, plus oil for drizzling; 2 garlic cloves, peeled, or to taste; 2 teaspoons ground cumin, or to taste; 8 servings Fresh lemon juice to taste; 8 servings Salt and black pepper to taste; 59 milliliters chopped shallot, red onion, or scallion for garnish, optional

White Bean Dip might be just the hor d'oeuvre you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 98 calories, 3g of protein, and 7g of fat. This recipe serves 8. It is a good option if you're following a gluten free and vegan diet. A mixture of lemon juice, extra virgin olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

Put the beans in a food processor with the garlic, olive oil, salt, pepper, and cumin. Turn the machine on and process until the mixture is smooth, stopping and scraping down the sides if necessary and adding a bit more bean liquid or olive oil if necessary.

Ingredients you will need

Olive Oil

Garlic

Pepper

Beans

Cumin

Salt

Equipment you will use

Food Processor

Taste and adjust the seasoning—add more garlic, salt, pepper, or cumin if you like—then transfer to a bowl.

Ingredients you will need

Seasoning

Garlic

Pepper

Cumin

Salt

Equipment you will use

Bowl

Add lemon juice a tablespoon at a time, until quite tart, then garnish with the chopped shallot if you like. Use immediately or refrigerate for a day or two. Bring back to room temperature before serving.

Ingredients you will need

Lemon Juice

Shallot

Drizzle with a little olive oil and sprinkle with a little more cumin (or some paprika) before serving.

Ingredients you will need

Olive Oil

Paprika

Cumin

Taste

Book, using the USDA Nutrition Database

and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.