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This Italian-style puree is served like a condiment?you can serve it on individual small plates with grilled sourdough bread, use it as a spread in your wraps, or take it to your next get-together and serve it as a dip with cut up veggies and toasted pita. It will keep in the refrigerator in a sealed container for up to five days. Move over, avocado toast?white bean hummus is here!
1 « tablespoons minced garlic « teaspoon kosher or coarse salt 3 cups drained and rinsed canned white beans, such as great northern or cannellini ¬ cup extra-virgin olive oil 2 tablespoons fresh lemon juice Ground rosemary, for garnish Ground sage, for garnish
Place the garlic and salt in a mortar and grind with the pestle until a course, grainy paste is formed. Scrape into a large bowl. Add the beans, olive oil, and lemon juice. Use a potato masher to create a thick, smooth, creamy spread. Scrape into a serving bowl or small plates and dust with the rosemary and sage before serving. Tip: If you don?t have a mortar and pestle, process the garlic, salt, beans, and lemon juice in a food processor fitted with the chopping blade until fairly smooth. Scrape down the inside of the canister, then add the oil in a thin stream through the feed tube as the machine runs to create a rich spread. Tip: If you?ve refrigerated the spread, let it come back to room temperature on the counter for up to 1 hour before serving for the best flavor.