Marcus Nilsson
Hands-On Time
10 Mins
Total Time
10 Mins
Serves 4 to 6

How to Make It

Step 1

Combine beans, olive oil, water, and kosher salt in a food processor; blend until smooth. Stir in additional oil to thin the dip, as desired. Refrigerate in an airtight container for up to 5 days.

Chef's Notes

Tip: Turn this dip into a vegetarian main dish with roasted vegetables and rice. Or layer it into a sandwich with thinly sliced cucumbers, lettuce, tomato, and cheese.

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