Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 1/4 cup olive oil (I used Extra Virgin, it's the healthiest, but more pricey)
- 1 onion, diced or chopped
- 4 garlic cloves, sliced
- 1/2 tsp. dried rosemary
- 1/2 tsp. paprika
- Two 15-ounce cans cannellini (or white) beans, rinsed and drained
- 1 tbsp. red wine vinegar
- ¼ tsp. crushed red pepper
- Sea salt and black pepper to taste
-
Step 1
Heat 1 tablespoon olive oil in a small skillet over medium to low heat, depending on your cooktop.
-
Step 2
Slowly add and cook the onions and garlic for 6 minutes until soft, while continuously stirring to prevent burning. Add the rosemary and paprika and cook for another 30-90 seconds.
-
Step 3
In a food processor or blender, blend the beans, sautéed onion mixture, vinegar, red pepper, and around 1/2 tsp. salt until smooth.
-
Step 4
Slowly add the remaining olive oil. Add additional salt and lots of black pepper to taste.
-
Step 5
Transfer to covered bowl and chill to allow flavors to blend. Bring the dip to room temperature before eating, which is about 20-30 minutes.
