Ingredients
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1½ cups (375 g) Cannellini Beans
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1 small handful of baby Arugula
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¼ cup (60 ml) Olive Oil
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½ Garlic
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Pinch of Red Pepper Flakes
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1 Lemon Zest
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Salt
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freshly ground Black Pepper
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Overnight Baguette
Directions
This creamy white bean dip with baby arugula is the perfect destination for a slice of artisan sourdough. It’s not only healthy, but it’s incredibly simple to make—just pulse a few times in the blender and you’re done. Serve with Overnight Baguette Twists, which is my recommendation, because the crunchy crust pairs really well with the silky texture of the beans.
Steps
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1
Done
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Add the beans, arugula, olive oil, garlic, red pepper, zest, and juice of half the lemon to a blender. Season generously with salt and pepper. Pulse a few times to combine. The texture should be creamy and rustic. Taste the dip and adjust with more lemon juice or salt and pepper if needed. |
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2
Done
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Transfer the dip to a small bowl and drizzle with extra olive oil and red pepper flakes. Arrange your sourdough slices on the side, to serve for dipping. |
