SERVES 8; ¼ cup per serving
No need for a passport when enjoying this dip. Just imagine sitting at an outdoor café in a quaint Italian town and savoring this creamy, herbed bean dip.
Total prep, cooking, and pressure release time: 1 hour 20 minutes
4 cups water
1 cup dried Great Northern beans, sorted for stones and shriveled beans, rinsed, and drained
2 medium garlic cloves, halved
1 sprig of fresh rosemary (about 3 inches long) and 1 tablespoon minced fresh rosemary, divided use
1 sprig of fresh thyme (about 2 inches long) and 1 tablespoon minced fresh thyme, divided use
2 medium fresh sage leaves and 1 tablespoon minced fresh sage, divided use
1 tablespoon olive oil (extra virgin preferred)
¼ teaspoon pepper
Sprigs of fresh rosemary and sage for garnish (optional)
Bell peppers (assorted colors), cut into strips about ¾ inch wide (optional)
Radishes, trimmed and halved (optional)
Zucchini or cucumber slices (optional)
1. Combine the water and beans in the pressure cooker. Add the garlic, sprigs of rosemary and thyme, and the sage leaves. Secure the lid. Cook on high pressure for 40 minutes. Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure.
Reserving the cooking liquid, drain the beans. Rinse the beans under cold water and drain. Discard the sprigs of rosemary and thyme and the sage leaves.
3. Transfer the beans to a food processor. Add ¼ cup of the reserved cooking liquid, the oil, pepper, and the remaining 1 tablespoon each minced rosemary, thyme, and sage. Process until smooth.
4. Add an additional ¼ cup reserved cooking liquid for a thinner consistency. Process until smooth.
5. Transfer the bean dip to a serving bowl. Garnish with the fresh herbs. Serve with bell pepper strips, radish halves, and zucchini or cucumber slices.
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 3 mg
Carbohydrates 12 g
Fiber 4 g
Sugars 0 g
Protein 5 g