Did I mention that we bought a house? Between the packing, administrative things (in Dutch!), moving and unpacking, January was incredible hectic, stressful and I feel like I’ve aged 5 years. With the coming of February, and now that everything is more or less in it’s place, it was time for a PARTY.
What was going to be a small gathering quickly turned into a full house with lots of
drunk mouths to feed. Because I already anticipated my very charming friends to have a light substance and subsequent munchie problem, I planned various party snacks beforehand. Though this was a new recipe to my friends, it’s a modern twist on a classic everyone’s familiar with.
“Is this hummus?” Well, kinda. The idea is the same, a creamy white bean blended with garlic, lemon and herbs. Cannelini beans are often used in Tuscan cooking in everything from stews, to soups and salads. The major difference here is the herbs, where fresh rosemary adds a beautiful, earthy taste to the smooth texture of the beans. Plus a sprinkle of red pepper flakes gives in a little extra kick that hummus doesn’t have.
We loved it, and you will too :)
Audio Pairing: “La Belle Vie” by Souleance
Spicy Cannelini Dip
By February 9, 2013Published:
Did I mention that we bought a house? Between the packing, administrative things (in Dutch!), moving and unpacking, January was …
- 3 tbsp olive oil plus a little extra for garnish
- 1 small onion chopped
- 3-4 garlic cloves roughly chopped
- 1 15 oz can cannelini beans
- 3 tbsp lemon juice
- 1/4 cup water (or less, if you like your dip thicker)
- 1 1/2 springs rosemary finely chopped
- 1/2 tsp sea salt
- 1/4 tsp cayenne
- 1/4 tsp red pepper flakes
- Heat the oil in a large skillet over medium-high heat. Add the onion and reduce heat to medium. Sauté onion until tender being careful not to let the onion brown. Add the garlic and cook for another one to two minutes. Remove skillet from heat.
- Add all the remaining ingredients except extra virgin olive oil. Either transfer the mixture to a blender or use a stick blender to process until a smooth puree. Keep in refrigerator until ready to serve. To serve, transfer to bowl and garnish with a small amount of extra virgin olive oil. Serve with pita triangles, pita chips or crackers.
- Best made a day or more in advance to allow the flavors to mellow
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