This bean dip is the classy Italian cousin to hummus, courtesy of the favorite Food Network chef of every straight guy I know, Giada De Laurentiis. Sure, I’ve been known from time to time to refer to her as “That Annoying Giada,” but girlfriend can cook. Is it possible that I’m jealous?
This recipe was shared with me by my friend Suzanne, and die-hard hummus lover that I am, I originally didn’t see the point of making it. It has similar elements: beans, garlic, lemon, salt…and yet the fresh parsley and cannellini beans give it a unique identity. It is lighter, less dense, and less in-your-face than hummus; a nice companion to summer cocktails. Whenever I find myself with extra parsley that is not long for this world, I whip up a quick batch of
Giada’s white bean dip.
Giada’s White Bean Dip
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt to taste (I use about 1/2 t.)
Freshly ground black pepper
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Your photography is just gorgeous! it’s hard to get food pictures just right and you’re doing it.
Thank you so much! Not shocking to those of you who know me, I am taking the lazy route and just using my phone for the pictures (a first generation Droid). But that does limit me a lot, and my very talented photographer father is coming over this week to help me play around with the real camera. It’s just so much easier to point, shoot, email, upload, done! Not sure if I can edit pictures AND do dishes…
I made this for my dinner club last night and everyone loved it. Keep the great recipes and the great stories coming. (PS – My husband is equally annoyed by Giada. She has zero personality.)
Oh, I am so glad to hear that, MK! Hope to see you SOON 🙂
What do you recommend serving this with besides bread?
Hi! I like this with any kind of crunchy vegetable (carrots, peppers, etc.) or if you’re gluten-free, maybe corn chips or rice crackers.
I made the dip today and will serve it with carrots, red, yellow & orange peppers. I will let you know what everyone thinks. It is for tomorrow.
Great! I hope it’s a hit.
The dip was a huge hit. Everyone loved it! I made homemade pistachio ice cream and brownies for dessert which really were a hit too.
I’m so glad! Thanks for letting me know. Your dessert sounds wonderful and impressive, too!
Thank you, it is to go with an Italian meal. I was thinking carrots too.