Crudites with Garlicky White Bean Dip
1 tsp(s), extra-virgin
3 clove(s), large, minced
Canned cannellini beans
15½ oz, drained and rinsed
Fresh lemon juice
⅛ tsp(s), or to taste
⅛ pinch, or to taste
½ tsp(s), or chopped fresh parsley (optional)
Fresh cherry tomato(es)
1½ cup(s), about 12 average
1 small, cut into spears
1 small, or red pepper, cut into thick slices
3 medium, peeled and cut into sticks
- To prepare dip, heat olive oil in a small saucepan over medium heat and sauté garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
- In a food processor, combine garlic-olive oil mixture, beans and lemon juice. Process until smooth, slowly adding 1 to 2 tablespoons of water to obtain a thick yet creamy consistency. Season to taste.
- Transfer dip to a bowl and garnish with paprika or chopped parsley, if desired. Place dip on serving platter and arrange pepper, tomatoes, cucumber, and carrots around it.