This Italian-style puree is served like a condiment. Its consistency and use are much like chickpea hummus. I put it out on individual small plates with grilled sourdough bread or corn tortillas at dinners instead of bread and butter. Eat it for lunch in corn tortilla wraps with shredded lettuce and chopped fresh tomato or even purchased salsa. It will keep in the refrigerator in a sealed container for up to 5 days.
1 1⁄2 tablespoons minced garlic
1⁄2 teaspoon kosher or coarse salt
3 cups drained and rinsed canned white beans, such as great northern or cannellini
1⁄4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Ground rosemary, for garnish Ground sage, for garnish
Place the garlic and salt in a mortar and grind with the pestle until a coarse, grainy paste.
Scrape into a large bowl.
Add the beans, olive oil, and lemon juice.
Use a potato masher to create a thick, smooth, creamy spread.
Scrape into a serving bowl or small plates and dust with the rosemary and sage before serving.
– If you don’t have a mortar and pestle, process the garlic, salt, beans, and lemon juice in a food processor fitted with the chopping blade until fairly smooth. Scrape down the inside of the canister, then add the oil in a thin stream through the feed tube as the machine runs to create a rich spread.
– If you’ve refrigerated the spread, let it come back to room temperature on the counter for up to 1 hour before serving for the best flavor.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More