1/2 pound (1 cup) dry white beans*
1/2 large yellow onion
1/2 large yellow onion
1 large or 2 medium heads of garlic, roasted (cloves removed from peels)
1 lemon, juiced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons olive oil, plus more for drizzling
Rinse and sort through beans. Soak overnight according to package directions. Cook beans according to package directions, adding the 1/2 onion to the boiling water with the beans. After beans have simmered until they are soft, remove the onion from the water and drain the beans.
Add cooked beans, roasted garlic, lemon juice, salt, pepper, and olive oil to the bowl of a food processor. Pulse until pureed, adding more olive oil if a thinner consistency is desired. Drizzle with olive oil and serve with pita chips and fresh veggies.
Recipe Source: The Taste Tester, adapted from The Food Network
*For a faster cook time, replace soaking and cooking the dry beans with 2 drained and rinsed (14.5 ounce) cans of white beans.
Rinse and sort through beans. Soak overnight according to package directions. Cook beans according to package directions, adding the 1/2 onion to the boiling water with the beans. After beans have simmered until they are soft, remove the onion from the water and drain the beans.
Add cooked beans, roasted garlic, lemon juice, salt, pepper, and olive oil to the bowl of a food processor. Pulse until pureed, adding more olive oil if a thinner consistency is desired. Drizzle with olive oil and serve with pita chips and fresh veggies.
Recipe Source: The Taste Tester, adapted from The Food Network
*For a faster cook time, replace soaking and cooking the dry beans with 2 drained and rinsed (14.5 ounce) cans of white beans.
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