White Bean Dip

White Bean Dip

By Gloria Kobrin Published: January 25, 2015

• Cuisine: Greek
• Course: Hors d'Oeuvres
• Skill Level: Easy

• Yield:

• about 4 cups

Ingredients

• 3 15 ounce cans white beans rinsed and drained
• 5 large garlic cloves peeled and minced-enough for 3 tablespoons
• 3 large lemons
• 3/4 cup tahini
• 3/4 cup olive oil
• 1/2 bunch fresh mint leaves 9 tablespoons minced
• 1/2 bunch Fresh Italian parsley 3/4 cup minced

Equipment

• electric food processor steel knife inserted
• microplane
• waxed paper/plastic wrap

Directions

1. Pour drained beans into bowl of processor. Add garlic, tahini and oil. Grate rind of one lemon directly into processor. Squeeze enough lemon to produce 2/3 cup of juice. Add juice to processor. Puree until smooth. Taste. Add more lemon juice, salt and pepper if desired. Scrape bean puree out of processor into a mixing bowl. Add minced herbs. Press waxed paper or plastic wrap directly on top of dip. Chill. Serve with pita wedges and crudites.