Author Notes: With the help of aleppo and capote capers this simple white bean dip comes alive. It is a cinch to whip up. —Sagegreen
Serves: 2-3
Ingredients
-
15
ounces small white beans, canned
-
1-2
ounces fresh dill, to taste
-
1-2
ounces fresh cilantro, to taste
-
1
tablespoon chopped scallions
-
2
tablespoons capote capers
-
1
teaspoon aleppo pepper, to taste
-
1/4
teaspoon sea salt, to taste
-
juice of 1 lemon, preferably Meyer’s
-
2
tablespoons extra virgin olive oil, preferably one with a peppery finish
Directions
- Rinse the white beans well in cool water. Drain off the water well. Add the beans to a blender or processor.
- After giving the dill and cilantro a rough chop, add them to the blender. Add the scallions, pepper, salt and lemon juice next. Then puree. Check the seasoning and adjust.
- Slowly whirl in a slow stream of the olive oil. Garnish with fresh dill or cilantro. Serve in small dipping bowls with your favorite chips or pita.
1 of 2
2 of 2