This recipe for White Bean Dip with Herb Pistou is irresistible; a combination of fresh herbs and olive oil topping the dip, made similarly to hummus, give it a summery kick that you’ll be craving year round. Perfect served with crackers, pita or similar breads, or a crudité, this dip easily becomes a meal.
Mr. Saucy and I had some friends over for supper recently and I decided I was going to do a Greek theme for our meal. Thinking about an appetizer, I decided on a meze platter (a selection of small dishes) and decided that a hummus would be perfect.
Since Mr. Saucy claims to dislike hummus, I decided this dip would be made with white beans, but in the same style as I would make a hummus. All of the elements are there: beans (instead of chick peas), tahini (sesame paste), lemon, garlic and olive oil. I also added some ground coriander for its fresh lemony flavor.
When deciding what to use as a topping to enhance the dip, I settled on a Pistou. Similar to pesto, Pistou is made without the inclusion of pinenuts. Rather than just using basil. I took advantage of the abundance of herbs from my Wee Kitchen Garden and made my pistou with a combination of basil, oregano, parsley and a titch of rosemary.
Originally, I made the dip using just one can of white beans; this recipe calls for two cans because one just isn’t enough, so I’ve doubled it. This dip disappears quickly. I served the dip with cucumbers, red peppers and some naan crisps, but pita or any similar bread would work, as would any combination of fresh vegetables.
Just make it. You’ll love it.
- FOR THE DIP:
- 2- 15 ounce cans white beans (I used cannellini), drained and rinsed
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 2 teaspoons minced garlic (about 1 large clove)
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- Salt and ground black pepper, to taste
- FOR THE PISTOU:
- 1 cup loosely packed fresh parsley leaves, finely minced
- 2 tablespoons loosely packed fresh oregano leaves, finely minced
- 1 tablespoon loosely packed fresh basil leaves. finely minced
- 1 teaspoon loosely packed fresh rosemary leaves, finely minced
- a pinch of salt and ground black pepper
- 2-3 tablespoons olive oil
- In the bowl of a food processor, place the beans, tahini, lemon juice, garlic and coriander.
- Pulse to puree.
- Slowly drizzle in the olive oil, pulsing until smooth.
- Add salt and pepper to taste, stirring to combine.
- Remove the dip to a shallow bowl and using the back of a spoon, make a well in the dip to hold the pistou.
- FOR THE PISTOU:
- Combine the minced herbs in a small bowl and drizzle on the olive oil, stirring to create a loose paste.
- Pour the pistou into the well created in the top of the dip.
- Serve with fresh vegetables, crackers, pita or similar bread.