Makes 3 Cups
1 C dried cannellini beans, soaked overnight
1 sprig thyme
1 sprig rosemary
1 1″ piece of kombu
1 bay leaf
2-3 cloves garlic confit*
3 T olive oil (from garlic confit)
1/4 C fresh squeezed lemon juice
1. Get the beans cooking! Drain and rinse the beans, then add to a saucepan with water to cover. Boil over medium-high heat for 10 minutes, skimming the foam that forms. Reduce heat to medium-low, dd thyme, rosemary, kombu and bay leaf, a pinch of sea salt and partially cover. Cook for about 45 minutes or until beans are tender.
2. Remove the herbs and kombu from beans, drain and let cool.
3. When cooled, add remaining ingredients to a food processor and process until smooth and creamy. You may want to adjust the garlic, oil, lemon and salt so play with it until you get it to your liking. These measurements worked great for me:)
4. Serve with crudite (my go-to choice for a super healthy snack that sometimes turns into lunch) crispy country bread, pita bread or flat bread. Gluten-free crackers are also delish with this dip!
*The Garlic Confit adds depth to the garlicky flavor. It’s umami-ish which translates into deliciousness. However, this dip comes out lovely using fresh, raw garlic as well. Start with 1-2 cloves and adjust from there;)