White Bean Dip for a Crowd (Moosewood Inspired...) |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 24 |
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I hosted a party for 60+ people recently and made this dip to go with veggies, pita chips, crackers and so on. This is from Moosewood's 'Cooks for a Crowd' book. It's similar to hummus in texture, but lighter and without the tahini flavour. It was simple enough to prepare and I made it a few days in advance. The recipe says it makes enough for 24 - OH MY, 120 more like it! :) How much you would go through would greatly depend on how many other dips and appie type things you have. After our party we still had half of the dip leftover. And that's not because it wasn't popular, it just makes a lot!! It's actually very tasty, easy on the pocket book and I love that you can prepare it in advance. Next time I may cut the recipe in 1/2. Note, prep time does not include soaking the dry beans overnight. Ingredients:
2 lbs dry white beans (ie navy beans) |
3/4 cup olive oil |
1 cup fresh lemon juice |
6 garlic cloves, minced |
2 teaspoons ground cumin |
2 teaspoons paprika |
1 teaspoon sea salt |
2 tablespoons capers (optional) |
1/2 cup olive (optional) |
Directions:
1. Soak the beans overnight in plenty of water. Next day, drain and rinse them. Cook them for about 45 minutes in plenty of boiling water. (Do not salt your water - makes beans tough). Take care not to overcook the beans, they should be cooked but not mushy. Adjust the cooking time accordingly.
2. In a food processor (or a blender), puree the beans about 3-4 cups at a time, emptying each batch into a large mixing bowl as you go.
3. Stir in the olive oil, lemon juice, garlic and spices.
4. Garnish with capers and/or olives if you like.
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