Garlic and Herb Bean Dip

I know it's soup and stew season, but I got in a Mediterranean mood.  There are so many "healthy" recipes being posted now, since most people are on a diet until Superbowl.  I work in foodservice, I know when resolution willpower dies.  Also, it got warm again, and I was missing the simplicity of a dip dinner.

This is a variation of a tofu "ricotta" that I bookmarked to make after the Pantry Challenge.  I'll need to buy some ingredients.  They're all things I will use, and have had on hand in the past, but currently do not have in stock.  It's kind of like hummus without the tahini, which I tend to make frequently, taste, then realize I forgot to add it.  This is why you should taste recipes along the way.  Instead, I'm going all in with the other flavors to make up for the missing sesame paste.

I did break the Challenge a bit to buy carrots.  I needed a dipper, and only had a handful of ripe cherry tomatoes when I ripped out the plant; it got powdery mildew and whiteflies after the storms.  It was between that and a cucumber.  I realized after everything was on the counter that all I had to go with the dip was Wheat Thins and plantain chips.  That week's grocery total was still $2.95.  Including eggs.

*2 C cooked white beans, such as Great Northern, Navy, or Cannellini (a little over 1 15 oz can)
3 Tb olive oil
*6 cloves garlic, smashed
*1/2 C chopped herbs of choice - I used basil, rosemary, parsley, and cilantro
1 tsp salt, or to taste
pepper to taste, about 1/4 tsp
*Juice of 1 lemon, about 3 Tb
*white wine vinegar to taste, about 1 tsp

1.  If cooking the beans from dry, start with about 2/3 C.  The day before, soak for 8 hours, drain.  Bring to a simmer and cook for 2 hours, until very tender.  Drain and allow to cool slightly.  Makes a great do-ahead.

2.  Place olive oil, garlic, and herbs in a small saucepan.  Bring to a low boil over medium-low heat.  Technically, you're frying the herbs, but do it low so they don't burn.  Turn off the heat after 10 minutes and allow the mixture to steep another 15.  Can also be a do-ahead.

3.  Place all ingredients in a food processor.  Pulse at first to distribute, then run until everything is broken up and only lightly chunky.  Taste and adjust seasonings.  If thicker than you would like, add cooking/can water from the beans.  I needed a bit more salt and vinegar for my preference.  Resisted the urge to add more garlic, since I knew the flavors in the oil would increase as it aged.

4.  Pour into serving bowl and refrigerate for 2 hours.  Flavors will meld and the dip will thicken.  Serve with crackers and vegetables, garnished with more herbs.

Makes about 2 cups

Difficulty rating  π