I found this recipe and it is SO good!
- Carbohydrate 16.85975 g
- Cholesterol 0 mg
- Fat 59.05744 g
- Fiber 1.50740001866221 g
- Protein 12.3573 g
- Saturated Fat 8.153188 g
- Serving Size 1 1 Serving (399g)
- Sodium 721.313 mg
- Sugar 15.3523499813378 g
- Trans Fat 1.957666 g
- Calories 608 calories
Step-by-step
- Place beans, olives, capers, and garlic into the bowl of a food processor (I used a blender). Process until almost smooth.
- Gradually add olive oil while mixing.
- Add lemon juice, and continue mixing.
- Season to taste with salt and pepper.
Home cooks frequently process white bean dips until they are entirely uniform, which strips the spread of its rustic character and creates a gummy consistency. Blending cannellini beans alongside briny cured olives and salted flower buds requires restraint to maintain a textured bite rather than a pureed baby food. A food processor fitted with the standard metal blade offers superior control over this rough chop compared to a deep vertical blender container. Pulsing the legumes and aromatics four to five times breaks down the cell walls without destroying the structural integrity entirely.
Emulsifying extra virgin olive oil directly into the rotating machine forces fat molecules to suspend within the bean starches, yielding a velvety mouthfeel. Pouring the oil in a thin, steady stream over the course of thirty seconds prevents the mixture from breaking or separating later. Freshly squeezed citrus juice added at the very end brightens the heavier fats without cooking the delicate proteins in the garlic. Straining the lemon juice through a small mesh sieve beforehand guarantees that wandering seeds never compromise the smooth finish.
Cured black olives from the Peloponnese region bring natural salinity and dense fruitiness that standard table varieties simply cannot replicate. Rinsing preserved capers under cold running water for fifteen seconds removes excess brine so they contribute herbal pungency rather than sheer saltiness. Raw garlic minced finely beforehand disperses evenly through the dense purée, whereas throwing whole cloves into the bowl risks sharp, unblended pockets of heat. Adjusting kosher salt and cracked black pepper at the final tasting stage ensures the seasoning penetrates the fats correctly.
Dividing the ingredient quantities in half works well for smaller households, though the machine may require manual scraping down of the bowl halfway through processing. Storing leftovers in an airtight glass container with a thin protective layer of olive oil pressed directly onto the surface prevents oxidation for up to four days. Bringing the chilled spread to room temperature twenty minutes before serving restores the softened fats and releases the trapped aromatics. Clean, cold crudités or toasted pita triangles provide sturdy vehicles for scooping up the dense mixture without crumbling.
