Creamy and Crunchy Collide to Create Culinary Nirvana

One of my favorite snack or party foods; simple, delicious, and even though it’s vegetarian, your omnivore friends will love it. My Cannellini Bean Dip is a pantry recipe at heart, using canned white beans, olive oil, and garam masala, but feel free to substitute whatever you have in your spice rack….cumin is also delicious in this recipe; and don’t forget about the fresh herbs, we also love it with fresh rosemary, thyme, or chives.

This dip is great with fresh vegetables and toasted pita; but we like it with homemade potato chips; the salty, crunchy potatoes are fabulous when dunked into the creamy, earthiness of the dip. We may not be ready to host a cocktail party at home just yet; but I guarantee your family will love and appreciate this “Italian Hummus.”

Cannellini Bean Dip with

Homemade Potato

Chips

Serves: 4 to 6 | Prep Time: 15 Minutes

Cook Time: 45 Minutes

INGREDIENTS

DIP:

2 cups drained, canned cannellini or other white beans, liquid reserved

2 garlic cloves, peeled

1/4 cup extra virgin olive oil, plus additional for drizzling

1/4 cup chopped parsley

3 tablespoons fresh lemon juice

2 teaspoons garam masala

Salt and black pepper to taste

CHIPS:

2 medium Yukon Gold or Idaho potatoes, peeled and cut into thin, 1/8-inch slices

2 cups canola oil

Salt and pepper

TECHNIQUE

Combine beans in a food processor with garlic, olive oil, parsley, lemon juice, salt, pepper, and garam masala. Process until the mixture is smooth, stopping and scraping down the sides if necessary and adding a bit more bean liquid if mixture is dry.
Taste and adjust accordingly by adding additional ingredient(s) of your choice - salt, pepper, garam masala then transfer to a serving bowl, drizzle a bit more olive oil, sprinkle of garam masala or black pepper, and garnish with fresh parsley. The dip may certainly be chilled, refrigerated for several days…but is best when served at room temperature.
Heat canola oil in heavy pot over medium high heat; once oil has maintained high temperature, add enough of the potato slices to cover the surface of oil. After 2 minutes, or bottom of potatoes have blistered, flip and fry until golden brown. Remove, allow to drain on rack or paper towel, toss with salt and pepper and serve with dip. The chips may be stored for several days at room temperature in an airtight container.