Cannellini beans are such a wonderful protein and have a wide variety of applications. Credit for this flavorful appetizer goes to Chef Jacques Pepin and was found in his book:
Chef always encourages us to make his dishes our own... I found myself getting quite frustrated using the blender he recommends for this rather thick dip so I decided to try using a stick blender instead. WIN!!!!!!
Just put all dip ingredients in a pot and have at it! :-) I'm leaving the original process up for those who don't own a stick blender, but I highly recommend adding one to your tool collection.
Ingredients:
The Dip
2 15oz can cannellini beans - drained
2 cloves garlic - crushed & minced
1/2 cup diced bread
1/3 cup olive oil to start
2 tbsp water
3/4 tsp ground cumin
3/4 tsp KOSHER salt (or 1/2 tsp regular)
1/2 tsp sriracha sauce
Garnishes
1/3 cup reserved beans - pick perfect ones
1+ tbsp extra virgin olive oil
1/4+ tsp sweet paprika
1/2+ tsp poppy seeds
1+ tsp fresh parsley, chopped fine
Corn Tostitos or your favorite earthy chips
Preparation:
The Dip
Reserve 1/3 cup of the beans for garnish. Put the remaining beans and dip ingredients into blender and process until creamy smooth. Start with roughly 1/4 of the beans and add the rest a little at a time. The mix will be rather thick and needs to be worked. I use a rubber spatula, placing my grip so that it's not long enough to reach the blades. :-) Go down the sides and then angle the spatula to press the mix down and across, stopping when your hand hits the rim of the blender. Add more oil if needed, but keep the dip stiff enough to hold a shape. Transfer to center of serving platter and make a well. Be sure to have highs and lows in the well so the garnish has character. :-)
The Garnish
Bring out the artist in you as you place the reserved beans in and around the edge of the well. Carefully pour the evoo into the well and sprinkle with paprika, poppy seeds and parsley. Arrange the chips around the outside of the dip and serve. Enjoy!
Blessed be... and happy cooking!