2 cans (15 ounce) cannellini (or Great Northern) beans, drained and rinsed
2/3 cup lemon-flavored olive oil (see Note)
1 1/2 to 2 teaspoons chopped garlic
1/4 cup freshly squeezed lemon juice
1/2 cup Italian parsley leaves, stems removed
Kosher salt, to taste
Fresh ground pepper, to taste
2 tablespoons white truffle oil (see Note)
pita chips, for serving
- Blend drained and rinsed beans, olive oil, garlic, lemon juice and parsley in a food processor until well blended but still slightly chunky.
- Season with salt and pepper to taste.
- Just before serving, slowly swirl in truffle oil (don’t completely mix in). Delicious served with pita chips.
Gluten free: Serve with gluten-free chips or crackers – I recommend Milton’s Gluten Free Crispy Sea Salt Baked Crackers.
Note on lemon-flavored olive oil: If you don’t have lemon-flavored olive oil, substitute regular olive oil and increase the amount of lemon juice to taste.
Note on truffle oil: I recommend Sabatino Tartufi White Truffle Infused Oil, available at Homefest. It is well-balanced, with just the right amount of truffle flavor, and has a yellow color to it that works well in this recipe.
Make ahead: The bean dip can be made, without adding the truffle oil, earlier in the day, covered and stored in the refrigerator. Bring to room temperature and swirl in truffle oil.
Tips on using truffle oil: Think of truffle oil as a finishing sauce – that is, always add it at the end of a recipe, especially when using with cooked foods. Heating truffle oil at higher temperatures and/or for longer periods of time will significantly reduce the truffle flavor. Truffle flavor in infused oils is usually strong, so use sparingly (drizzle, don’t pour). Store in the refrigerator to maximize its shelf life.
- Category: appetizers, quick and easy, gluten free