White Bean Dip

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White Bean Dip


100 g dried White Beans, about 230 g cooked Beans

1 small Onion

1 Small Garlic Clove

3 Tbsp Olive Oil

20 g Cooking Water / Water

3/4 Tsp Salt

1 Tbsp Lemon Juice

2 Stalks Summer Savory or Rosemary



If you are using dried Beans, you will need to put them in a Bowl and cover with Double the amount of Water and leave them to soak over night. The next day drain the Water and put the Beans in a saucepan and cover them Well with fresh Cold Water. Add in a good pinch of Baking Soda, a Bay leaf, and a Sprig of Rosemary. Bring to the Boil and cook until the Beans are soft. This will take at least 30 Minutes, but more likely an Hour, depending on the type of Bean you are using. Once the Beans are soft, drain the Beans into a Sieve over a Bowl, reserving the Cooking Fluid. Rinse the Beans with Cold Water, and leave to Drain.

Meanwhile, peel and finely chop the Onion and Garlic. In a small Frying Pan, over a medium Heat, gently heat the a little Olive Oil and saute the Onion until translucent, add the Garlic at the end and Saute for a further 30 Seconds.

Pull the Leaves from the Summer Savory Stems, or from the Rosemary, and finely chop.

In a Small Blender, or a Measuring Jug if you are using a Hand Blender to mix the Dip, add the Beans, the Onion and Garlic, with the Olive Oil, the Cooking Water, the Lemon Juice, and Salt. Mix until you have a smooth creamy Paste. Add more Cooking Water to create a smooth consistency if needed.

To finish add the finely Chopped Savory, a few grinds of fresh Black Pepper and check for Salt and Lemon Juice.

Serve with freshly Baked Bread, or Hot Roasted Vegetables, as a Dip with Raw Veggie Sticks, or with Crackers and it’s great with Salads.

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