Maybe I should rename this dip “vampire killer”…
I had about three cloves of garlic remaining after making a favorite vegetarian stew and stood staring at them the other day, trying to decide what else to make so I could use them up.
Because I didn’t have all the time in the world, I wanted a quick recipe – and preferably one that’s relatively healthy …
I settled on an idea that would make it easy for me to snack on more vegetables and one that would use ingredients I already had on-hand. A win-win, if I do say so myself.
It’s not the prettiest food there is, but oh my gosh is it delicious!
If you love garlic as much as I do (and who doesn’t love garlic?) then you’ll go crazy for this stuff. Let’s get real, this sort of thing is about the only way to make raw celery worth eating – this dip and maybe dipping it in peanut butter, but that’s basically it.
The good news is it will probably take you longer to clean your food processor than it will to make this dip.
You may even eat it all before you get the chance to clean up… It’s okay though, I won’t judge.
Garlic and Herb White Bean Hummus
inspired by How Sweet Eats
- 1 (15 oz.) can of cannellini (or white kidney) beans, drained and rinsed
- 2 – 3 cloves of garlic, peeled
- about 3 tablespoons olive oil (may need more or less depending on desired consistency)
- 1 – 2 heaping teaspoons dried Herbes de Provence (a dried spice blend of savory, thyme, rosemary, basil, tarragon, & lavender flowers)
Chop garlic in your food processor prior to adding other ingredients. Once garlic is minced, add drained beans and process them some before adding olive oil, turning off food processor and scraping down the sides with a spatula if needed. Add olive oil one tablespoon at a time, processing well after each addition until desired consistency is reached. Add herbs and continue to process until well-blended.
Enjoy with veggie crudites or pita chips! Yum!