This recipe was shared during a Chef Series on beans and pulses with Chef Peter Berley, and comes from his book “The Modern Vegetarian Kitchen.”
Ingredients
3 cups cooked white beans (from 1 cup dried)
4 tablespoons freshly squeezed lemon juice, strained
6 tablespoons olive oil
1 tablespoon minced dill or 2 tablespoons chopped mint
2 cloves garlic, crushed
Zest of one lemon
1 1/4 teaspoons sea salt plus additional to taste
Freshly milled black pepper to taste
Instructions
To prepare the dip, puree the beans in a food mill or mash by hand in a medium bowl. Add the lemon juice, 2 tablespoons of the olive oil, dill, garlic, lemon zest, salt, and black pepper to taste. Transfer to a serving bowl and refrigerate until ready to serve.