This dip was inspired by one of the appetizers on Sage‘s restaurant week menu. I saw truffled white bean dip and thought – I could try making that at home. You may remember from the popcorn post that I live with a truffle fiend so I knew it would be an easy sell. White bean dip is similar in composition to hummus (substituting white beans for chickpeas and omitting the tahini) but the texture is smoother and wetter. It is easy to whip up for a party or to serve to unexpected guests and can be served with crackers, toasted bread or crudites. It can be made ahead -or at the last minute. You can adjust the seasonings to taste -more/less lemon and garlic and the truffle salt and oil are optional. So easy and so versatile!
1 can of drained white beans (I used great northern beans)
2 tbsp lemon juice
2 cloves garlic
salt (I used truffle salt and black lava salt to garnish)
1 tbsp olive oil
1 tbsp truffle oil
Put the ingredients in a food processor or blender and whizz until smooth. Check the seasoning. Scrape out with a spatula, garnish and chill until needed. I used some black salt to add some color, but you could use some fresh herbs, a swirl of oil, pepper or some whole white beans to decorate.
Unfortunately I can’t tell you how my white bean dip compared to the one at Sage, because I couldn’t resist the pork belly (which I would highly recommend).
Another dip idea is cauliflower hummus, a little lighter than traditional hummus, and of course you can play around with other beans or additions.
