Cuisiner avec Christine Piccin – September 2010
Summer Bean Dip
makes 1-1/2 cups
There’s no need to soak the beans for this recipe as the baking soda makes them cook quickly, and beans you cook yourself will taste better than canned. Summer tip: vary the herbs according to your taste and what looks good at the market! Bon appétit!
1/2 cup dry white beans (baby limas or cannelinis are my favorite)
1/8 tsp. baking soda (measure!)
½ tsp. salt
2 garlic cloves
1 bunch basil, leaves only, stems discarded
1/2 tsp. sea salt
3Tbl. fresh lemon juice (a large lemon)
4 Tbl. olive oil
For garnish
chopped fresh basil
extra virgin olive oil
1 red bell pepper, seeded and sliced
1 large carrot, peeled and sliced
Cook beans in simmering water with baking soda and salt until very tender. Rinse under cold running water until cool, then drain well. Puree beans, garlic, basil and salt in food processor until almost smooth, about 15 seconds. Scrape down bowl. With machine running, drizzle in lemon juice. Scrape down bowl again, then process
1 full minute. (Add a tablespoon of water if needed.) With machine running, drizzle olive oil in; continue processing about 15 seconds more, until smooth and creamy, scraping down bowl as needed. Taste and adjust lemon juice or salt to taste. Garnish with chopped basil and an olive oil drizzle. Serve with vegetables
for dipping.