Recipe Source: Branca, Laura Ward. Sundays at Moosewood Restaurant. Simon & Schuster, New York, 1990 p. 63
Every year, on the first day of baseball season, we invite a few friends over and watch at least half an inning of every televised baseball game. This year it was a little difficult to pull off. You see, this year, Opening Day fell on the Monday after Easter, and we spent Easter in New Jersey this year. I was going to have to make all the food ahead of time. As a result, we only had some dips and some cheese to serve. This was one of the dips that I made.
My husband liked this dip very much. I was less impressed by it. We've been through this before, but I like strong flavors. This was not strongly flavored, as in at all. I omitted the garnishes, since this was part of a larger spread, but this just didn't do it for me. I think it needed more lemon and maybe more garlic.
White Bean Dip (Makes about 6 cups; approx. $0.44/serving)
2 cups dried white navy beans
6 cups salted water
1/3 cup olive oil
1/3 cup lemon juice
6 garlic cloves
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
Equipment:
- Food processor or immersion blender
- Large mixing bowl (if you're using the immersion blender)
- Large saucepan
- Soak your beans in water overnight. Drain.
- Put the beans in the saucepan with the 6 cups salted water and simmer until tender. This should take about an hour, but it may take longer.
- Drain, reserving the cooking liquid.
- Put all the remaining ingredients into the mixing bowl. Use the immersion blender to puree. If the mixture seems dry to you, add some of the bean cooking liquid.
- Serve.
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