White Bean Dip

I had some extra crock-cooked navy beans with oregano. I’ve wanted to try a bean dip for awhile. Nathan said the beans were too plain. I’d made them with my usual sea salt and oregano, and loved them drizzled with a bit of olive oil, but he was right. I’d underseasoned. His admission was the push I needed.

5684475690_0f60168114_zServes 6

Ingredients:

2 cups leftover White Beans with Oregano, drained
1/4 cup olive oil
1-2 cloves garlic or 2 tablespoons toom depending on hhhhhow much you like it 🙂
few grinds black pepper

Directions:

Blend together until smooth. Squeeze in lemon juice if you’d like and fold in a quarter cup of chopped parsley. Serve with pita wedges, pretzels or your other favorite dipper.

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