White Bean Spread

This is a dip we make over and over again and we never get tired of it.  It’s great for parties or just a casual snack at home.  I got this recipe from Serious Eats, and haven’t adjusted too much other than usually using canned beans, and cutting back on the garlic because of it.  I have made my own Za’atar, but I have a pre-made version from Penzey’s that I use just as often.

whitebeandip

  •     2 cans white beans, drained (refill one can with water to use as liquid)
  •     4 cloves of garlic, peeled and smashed
  •     1/4 – 1/2 cup of extra virgin olive oil
  •     2 tablespoons of za’atar
  •     Zest of two lemons
  •     Juice of 1 1/2 lemons
  •     1/4 teaspoon of sugar, if needed

Place beans in a food processor and purée. Through the feed tube, slowly pour in the reserved  liquid and the olive oil. Test for consistency – use more water or oil if necessary.

Add the za’atar, lemon zest, and lemon juice, then pulse a few times to combine. Tinker with the salt, acid, and za’atar if needed. If the spread feels like it’s lacking a certain depth of flavor, that tiny pinch of sugar can go a long way.

Transfer the spread to a bowl and sprinkle on some more za’tar and olive oil. Let the spread cool to room temperature before serving. If you want to save some for later, move it to a smaller container, cover it with a thin layer of olive oil, and store it in the freezer.

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