This is a great dip–basically a hummus, aside from the addition of the white beans and olive oil. It’s great served alongside other meze or small dishes as well as cheeses (i have a serious weakness for Flemish and Dutch cheeses like those from Brugges and Gouda), olives, walnuts, and grapes. Serve the dip atop a good baguette, ciabatta, or pain de campagne. You won’t be disappointed.
- 6 cloves of garlic
- 1 cup of chickpeas, cooked
- 250 grams or about 1 cup of white beans (such as cannelloni), cooked (undrained if from the can)
- 1 tablespoon of salt
- 1/4 cup of tahini (see recipe)
- juice of 2 lemons
- few shakes of tabasco or other hot sauce (spiciness to your preference, though I use mild)
- olive oil
Add all of the ingredients, save the olive oil, into a food processor, incorporating well. Gradually add a little bit of olive oil until you get a good consistency for dipping. Taste, adjusting seasoning as needed.