White Bean Dip with Parsley Oil Recipe

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.