White Bean Dip with Fresh Herbs

adapted from Gena Hamshaw

by Katherine Koelsch Kriken

preparation time: 15 minutes

serves 4

2 cups cooked white beans

1 clove garlic, minced

4 tablespoons extra-virgin olive oil, divided

1 tablespoon chopped fresh rosemary

2 teaspoons fresh thyme

1 teaspoon salt, or to taste

Black pepper to taste

2 tablespoons fresh lemon juice

3 tablespoons fresh parsley, chopped

In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes and then add the white beans, rosemary, and thyme. Sauté for another 4 to 5 minutes or until garlic is soft and fragrant.

Transfer the beans to a food processor. Add the salt, pepper, lemon juice and remaining 3 tablespoons olive oil. Process on high, stopping every now and then to scrape the bowl down until the mixture is totally creamy and smooth.

Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.

Wonderful with crostini, pita, and radish slices or wrapped up in kale or romaine leaves.