While hummus, in all it’s wonder, flexibility and glory, tends to be my go-to dip, I find that white beans make a nice light and creamy alternative – and they’re just as easy to mix up the flavour combinations with.
A couple of weeks ago I went to the markets as they were packing up and bought a whopper box of tomatoes for a measly $2 ($2!!!!!!!!). I turned all the slightly bruised ones into jars of tomato basil sauce for pizza/pasta/etc, kept some for salads, and chucked the rest in the dehydrator and sucked the juice out of those babies. For this recipe, I simply rehydrated a bunch of them and added them to a few things that were already lying around – leftover shallots from another recipe, and rosemary and sage from the garden.
White bean dip with sundried tomato, rosemary and sage
4 cloves garlic, minced
2 shallots, finely chopped
1/3 cup sundried tomatoes, rehydrated
Juice of half a lemon
2Tbsp olive oil + 1/2tsp oil for frying pan
1 can (400g) cannellini beans
1/2 tsp fresh rosemary, finely chopped
5 fresh sage leaves, finely chopped
Salt and pepper
Heat 1/2 tsp oil in a pan over medium heat. Add shallots and sautee for a couple of minutes, until translucent. Add garlic and cook for another minute or so until golden. Take off heat and transfer to food processor.
Add lemon juice, olive oil and tomatoes and process until fairly smooth.
Add cannellini beans and process again until smooth.
Season to taste with salt and pepper, and add rosemary and sage. Process to combine all ingredients.
Serve immediately, or store in the fridge until ready to use.