White Bean Olive Oil Dip


2 Cups drained cooked or canned cannellini or other white beans, still moist and liquid reserved
2 cloves fresh garlic, peeled, (can use extra garlic to suit your tastes)
1/4 Cup Extra Virgin Olive Oil, plus additional oil for drizzling
Salt and Black Pepper to taste
2 tsp Ground Cumin, or to taste
Fresh lemon juice, to taste
1/4 Cup chopped shallots, red onions, or scallions for garnish (optional)


Pour beans into bowl of a food processor along with the garlic, olive oil, salt, pepper, and cumin. Use the food processor’s puree blade to process ingredients until the mixture is the desired consistency (perfectly smooth or slightly chunky). Stop to scrape wayward ingredients from the sides of the food processor bowl, if necessary. If mixture appears too dry, add a little of the reserved liquid from the canned beans, or a little additional drizzle of olive oil, if necessary.

Taste the dish and adjust the seasoning, a little bit at a time (you can always add more, but will be hard pressed to “subtract” once you’ve poured more garlic, salt, pepper, or cumin into the bowl). When dip tastes like it’s ready, transfer to a small serving bowl. Add lemon juice, one tablespoon at a time, until dip is quite tart. Garnish top of dip bowl with the chopped onion, scallion, or shallot if you like.

Ready to use immediately, but can be refrigerated, covered, for up to two days. For maxium “dippability” and full flavor, allow refrigerated bean dip to come to room temperature before serving. Drizzle with a little olive oil and sprinkle with a little more cumin (or some paprika) before serving.

Adapted from Epicurious.