How To Make White Bean Dip with Parsley Oil
Best with pita chips, enjoy a creamy and herbed side in this white bean dip, made with blended dried white beans, garlic, and homemade parsley oil.
In a medium saucepan, cover the beans with 2-inches of water. Add the garlic, thyme, and bay leaf and bring to a boil.
Simmer the beans over low heat, stirring occasionally, for about 2 hours until tender. Add more water as necessary to keep the beans covered by 2-inches.
Drain the beans and reserve the garlic and ⅓ cup of the cooking liquid. Transfer the beans, garlic, cooking liquid, and ¼ cup of the olive oil to a food processor and puree. Season with salt and pepper.
In a mini food processor, combine the parsley and celery leaves with the remaining olive oil and puree. Season with salt and pepper.
Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.
- Calories: 217.45kcal
- Fat: 16.49g
- Saturated Fat: 2.30g
- Monounsaturated Fat: 11.87g
- Polyunsaturated Fat: 1.80g
- Carbohydrates: 13.55g
- Fiber: 3.59g
- Sugar: 0.54g
- Protein: 5.19g
- Sodium: 116.53mg
- Calcium: 69.82mg
- Potassium: 438.20mg
- Iron: 3.06mg
- Vitamin A: 51.46µg
- Vitamin C: 16.84mg
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