If you’re looking for a new dip, this recipe is fantastic because it can be mixed up in under 5 minutes. It’s yummy served with pita chips or with challah on Shabbat.
This is a great option if you’d like something different from hummus or are avoiding sesame. It has all of my favorite things — herbs, garlic, lemon, salt and a little dash of spice.
This recipe makes about 2 cups of dip and is easily halved if you’d like to make a smaller portion.
2 cans of cannellini beans, rinsed and drained
1-2 garlic cloves
¼ cup olive oil, divided
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
¾ teaspoon sea salt
A dash of cayenne pepper
Rinse and drain the canned beans, and put them in the food processor or blender.
Add the garlic. I add 2 whole cloves, but I suggest adding just 1 clove if you’re looking for a milder taste.
Add 2 tablespoons of the olive oil, salt and oregano to the beans and process it for a minute or so until the ingredients are well blended. The skin is left on the beans so the consistency won’t be silky smooth like hummus.
Using the pour chute, add the lemon juice and the remaining 2 tablespoons of olive oil and blend it for another minute or so.
Remove the lid and blade from the food processor or blender bowl. Add a dash or two of cayenne pepper, and mix it in by hand.
You can serve this in a regular bowl, and garnish it with parsley to add some color. It also looks really nice topped with a little extra olive oil and sprinkled with freshly chopped parsley or oregano. Add a dash of cayenne or Aleppo pepper for color.
I have had a few questions about why I always write “bless your hands” at the end of my recipes, and I’d like to explain. The phrase comes from a blessing used in Sephardic homes — “bendichas manos” is how one says it in Spanyol, which most people think of as Ladino. Spanyol is the Spanish language that was spoken in many communities for centuries. If you speak Spanish you will understand it, but it’s a much older dialect than modern Spanish. It basically became the language spoken by the Jews of the Ottoman Empire. It’s a really special language and a lot of effort is being given to reviving it so that it’s not lost.
The one who prepares the food gets a blessing before and afterward so that their meals turn out pleasing to them and their loved ones.
You put a lot of effort into making food with your heart, and you deserve both a blessing and gratitude for it.
Enjoy and bless your hands! PJC
Jessica Grann is a home chef living in Pittsburgh.