Using freshly cooked white beans gives you a creamier and fresher-tasting dish than if you use canned beans. This creamy dip, flavored with olive oil and rosemary, is similar in texture to hummus. It is terrific with toasted baguette slices, pita chips, or fresh veggies to serve before dinner.
SERVES 8
INGREDIENTS
- 1 cup small white beans, such as navy beans, presoaked (see page 151) and drained
- 3 cups vegetable stock (page 21) or store-bought vegetable broth
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 2 garlic cloves, minced
- 2 teaspoons red wine vinegar
- 1 1/2 teaspoons salt, plus more if needed
- 6 drops of Tabasco or another hot sauce, plus more if needed
INSTRUCTIONS
- Combine the beans and stock in the pressure cooker. Drizzle with 1 tablespoon of the oil. Lock the lid in place and cook at high pressure for 12 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the beans, reserving the liquid. Transfer the beans to the work bowl of a food processor and set aside.
- In a small skillet, heat the remaining 3 tablespoons of oil over low heat. Add the rosemary and garlic and sauté until the garlic is fragrant but not browned, about 3 minutes.
- In the food processor, use on and off pulses to break up the beans. With the food processor running, add the rosemary-garlic oil, vinegar, salt, and Tabasco through the feed tube and process until the beans are smooth.
- Taste the dip for seasoning and add more salt or Tabasco if needed. Serve the dip immediately at room temperature or refrigerate in an airtight container for up to 3 days. Remove from the refrigerator at least 1 hour before serving.
