Recipe: Lemony Bean Dip (using cannellini beans)

LEMONY BEAN DIP

"The preserved lemon is optional, but it's worth adding. Feel free to decrease the garlic, replace the thyme with rosemary or oregano, or use dried spices instead of fresh. This is a simple recipe that can be modified with great results, so make it yours."



Preparation Time: 15 minutes

1 (29 ounce) can white cannellini beans, rinsed and drained
1/4 cup fresh lemon juice
3 garlic cloves, minced
1/4 cup extra-virgin olive oil, plus extra for garnish
2 tablespoons thyme leaves, plus extra for garnish
1/2 teaspoon fine sea salt
2 tablespoons roughly chopped preserved lemon* (optional)

In the bowl of a food processor, place the white beans, lemon juice, garlic, oil, thyme, salt, and preserved lemon (if using), and blend until smooth and thick. This recipe will also thicken up in the fridge.

When serving, garnish with extra thyme leaves and a little extra-virgin olive oil. Store in an airtight container in the fridge up to 1 week.

*My Preserved Lemons recipe can be made in advance to have at the ready in your fridge, or you can buy a high-quality small-batch sort. If you omit it, add 1 extra tablespoon of lemon juice.

GIFT WRAP:
Glass bowl or plastic container with airtight lid
Butcher paper
Ribbon
Tag
Sprig of thyme

Fill a bowl with Lemony Bean Dip. Wipe the rim and seal. Wrap the sealed bowl in butcher paper as you would a gift. Tie with a piece of ribbon. Write the label on a tag and slip it, along with the herb sprig, under the ribbon. Refrigerate until ready to gift.

Makes about 3 cups
Source: Food Gift Love: More than 100 Recipes to Make, Wrap & Share by Maggie Battista. Copyright 2015 by Maggie Battista. Photography copyright 2015 by Heidi Murphy. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.