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.