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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 10 |
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This is adapted from Sunday's at Moosewood. I've used it for several large gatherings including Lois's wedding reception. Great with Mediterranean food. This is recipe makes a large quantity; you may also cut in half. If using dried beans, begin preparing this in advance. Ingredients:
2 cups dried white beans (navy, pea, or great northern) |
6 cups salt water (or 3 cups water/3 cups vegetable stock) |
1/3 cup extra virgin olive oil (or less) |
1/3 cup fresh lemon juice |
4 cloves garlic, pressed |
1/2 teaspoon ground cumin |
salt and pepper, to taste |
1/4 teaspoon cayenne |
2 tablespoons capers |
2 tablespoons olive oil, mixed with |
1/2 teaspoon paprika |
lemon wedge |
warmed pita bread, cut into wedges |
Directions:
1. Soak the beans overnight and then drain them.
2. Cover with 6 cups of salted water and bring to a boil.
3. Simmer until tender.
4. It can take one to several hours, depending on how fresh the beans are.
5. When beans are soft, drain them, reserving the cooking liquid.
6. You should have about 5 or 6 cups of beans.
7. Using a blender or food processor, puree the beans with the oil, lemon juice and garlic.
8. Add a little of the reserved cooking liquied if necessary for a creamy and smooth consistency.
9. Add the cumin, salt, pepper, and cayenne to taste.
10. Spread the dip in a shallow dish or serve in individual small bowls.
11. Garnish with a sprinkling of capers and a drizzle of the paprika-olive oil.
12. Serve with lemon wedges and warm pita bread.
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