White Bean Dip With Cumin-Chile Oil
Updated December 8, 2024
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 to 3 garlic cloves, grated or finely minced
Finely grated zest and juice of 1 lemon, plus more to taste
½ teaspoon fine sea salt, more to taste
2 (15-ounce) cans cannellini or white kidney beans, drained and rinsed
½ cup plus 3 tablespoons extra-virgin olive oil
Warm water
2 teaspoons cumin seeds
½ teaspoon crushed red pepper flakes, for garnish
Flaky sea salt, for garnish
Chips, crackers, breadsticks, crostini or vegetables, for serving
Nutritional analysis per serving (8 to 12 servings)
14 grams carbs; 208 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 257 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor or blender, blend garlic, lemon juice, salt and drained white beans until chunky but combined. With the motor running, drizzle ½ cup olive oil through the feed tube and process until blended, but not entirely smooth. Pulse in warm water, 1 tablespoon at a time, until the mixture is thick and scoopable but not runny. Taste and add more salt or lemon juice as needed.
- Step 2
In a small skillet over medium heat, combine remaining 3 tablespoons olive oil and cumin seeds. Heat until cumin seeds smell toasted and pop in the pan, 2 to 3 minutes. Remove from heat.
- Step 3
Spoon dip into a bowl. Use the back of a spoon to make swirls. Drizzle the cumin oil over the dip. Garnish with crushed red pepper, lemon zest and flaky sea salt.
Private Notes
Comments
Ron - Couple things: Drain, rinse and let the canned beans dry out for a few minutes. Pulse the food processor rather than running constantly and open to check consistency. Add oil (as this will not make it runny) and check if you like texture. Only if it's too thick add some bits of warm water at the end. And never use cornstarch to thicken unless you will be heating it later (like gravy) or it can have an aftertaste.
This is what I make whenever we have people over for a meal or party. I started making my own "hummus" with cannellini beans, garlic, lemon juice and olive oil (and some seasonings) years ago because my granddaughter is allergic to sesame. I use cannellini beans so that it is distinct from hummus. I love it, my family loves it, and guests enjoy it too. I've also been making bagels and challah - for same reason: I can make those without sesame sees.
We make a similar version here using dried split fava beans or, even better, cicerchia--a wild heritage legume related to chickpeas but more flavorful, and which must be salted and pre-soaked for 24 hours. Either way, cooking them at home (as opposed to canned beans) allows us add garlic to the pot, which infuses the beans and avoids raw garlic in the dip--a no-go zone for most Italians. Not a 15-minute recipe as such, but virtually all of the time is unattended.
I always boil my garlic cloves for recipes that call for raw garlic, sometimes increasing the amount. The mellow flavor of cooked garlic is much more appetizing to me than raw.
I thought I messed up this recipe because I accidentally dumped the toasted cumin seeds in the dip. Nope, it turned out delicious!
I made the mistake of using chili oil and toasting the cumin seeds in that instead of the EVOO. Then I tried it with the olive oil. MUCH better.