When life throws you extra feta cheese and you don’t feel like cooking much, I give you: white bean dip with all the fun toppings.
There’s absolutely nothing revolutionary or fancy about this recipe. Actually, it’s not even much of a recipe. It’s one of those non-recipe recipes that I love. It’s versatile and forgiving and you don’t even have to measure everything. Go ahead and eyeball it and it will turn out fine.
When I was pregnant with my boys, I used to crave garlicky things and this dip hit the spot. I would make it with extra garlic and eat it at my desk at 9 am. My coworkers could smell the garlic across the room. Ever since then it has become one of my staples, especially during the summer. Throw some veggies on the grill and give me this dip, and I’m a happy girl.
It’s similar to a chickpea hummus, but there’s no tahini and more herbs. I always use canned beans, but I’m sure homemade beans would make an amazing dip too.
Served with toasted bread and grilled or roasted veggies, this is my go-to summer meal. Double the recipe for easy lunches and dinners. Drain and rinse a can of cannellini beans and place them in a food processor. Add two large cloves of garlic (grated or minced), the juice of half a lemon, a large pinch of salt, a few grinds of pepper, and some red pepper flakes, to taste. Pulse the mixture a few times in the food processor. Next turn the food processor on and start streaming in some olive oil. Keep adding the olive oil until the dip has reached your desired creaminess. Turn the food processor off, add your herbs, and then process everything for another minute. Taste the mixture and see what it needs. Add more lemon or salt, to taste. At this point, the dip is ready to go and is great served with pita bread and veggies (raw, roasted, or grilled). Or you can add the fun toppings (why not?). Spread the dip on a plate or platter. Sprinkle on feta, olives, diced cucumbers, pickled or raw red onions, sliced roasted peppers or marinated cherry tomatoes (or both), and more fresh herbs. My favorite way to serve this is with toasted bread and either grilled or roasted veggies. Enjoy! This dip is excellent leftover. Double the recipe for quick meals and snacks. White Bean Dip with Feta, Olives, Cucumber, and Roasted Peppers
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