RECIPE: Puréed White Bean Dip (Moosewood)

[Guest guest]

Puréed White Bean Dip

(Adapted from Sundays at Moosewood Restaurant)

2 cups dried white beans (great northern, navy or cannelini)

6 cups salted water

or

3 14-ounce cans white beans, drained

1/3 cup extra-virgin olive oil

1/3 cup fresh lemon juice or more to taste

4 garlic cloves, pressed

½ -1 teaspoon ground cumin seeds

salt and ground black pepper to taste

¼ teaspoon cayenne

2 tablespoons capers

2 tablespoons olive oil mixed with ½ teaspoon sweet Hungarian paprika

lemon wedges

warmed pita bread, cut into wedges or pockets.

1. If using dried beans, soak the beans overnight and then drain them. Cover

with 6 cups water and cook about an hour until very tender.

2. Drain the beans, reserving some of the liquid.

3. Purée the beans in a food processor or blender with the olive oil, lemon

juice, and garlic. Add a little of the reserved liquid if necessary for a

cream and smooth consistency.

4. Add the cumin, salt, pepper, and cayenne.

5. Spread the dip in a shallow dish or serve in individual small bowls.

Garnish with a sprinkling of capers and a drizzle of the paprika olive oil.

6. Serve with lemon wedges and warmed pita bread.

Variation: stir the capers and paprika-oil into the spread, and fill pita

pockets with a leaf of lettuce, a generous amount of the White Bean Dip, and

a slice of tomato.