Creamy and mild, cannellini beans make an ideal base for a lemony, garlicky dip. Topped with sweet, slow-roasted cherry tomatoes and sautéed spinach, this veggie-heavy dish puts hummus to shame. Serve it with crudites or sliced bread for an unforgettable appetizer.
Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 45 minutes
For the tomatoes
3 cups cherry tomatoes, washed and dried
7 tablespoons olive oil, divided
For the puree
1 yellow onion, roughly chopped
2 (15-ounce) cans white beans, rinsed and drained of liquid
3 cloves garlic, sliced, divided
1/2 cup chicken or vegetable stock
Sea salt and freshly ground pepper
Juice of 1 to 2 lemons
For the spinach
3 cups baby spinach
Roast the tomatoes
Preheat oven to 425 degrees.
Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Roast in oven 10 minutes. Turn the temperature down to 325 degrees and roast until tomatoes are browned, about 30 minutes.
Make the puree
Meanwhile, heat 2 tablespoons olive oil in skillet over medium heat and sauté onion until golden and slightly caramelized, about 10 minutes. Add beans, 1 clove garlic, stock, salt, and pepper. Toss together and cook for 4 minutes. Transfer mixture to food processor along with 4 tablespoons olive oil and lemon juice, and process until just creamy. Taste to adjust for seasoning. Set aside and keep warm.
Sauté the spinach
In the cleaned skillet, heat 1 tablespoon olive oil and a large pinch of salt. Add 2 cloves garlic and sauté over medium-low heat, 30 seconds. Add spinach and cook 30 seconds, stirring, then turn off heat. Keep stirring, allowing residual heat to wilt leaves.
To serve, spoon white bean puree into a serving dish and top with spinach and roasted tomatoes.
Photo credit: Paul Delmont
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