Kelly Rossiter
READ MORE ABOUT:
Normally when you think of aioli you think of a garlicky mayonnaise like the one I gave you to serve with asparagus earlier this season. Mayonnaise is out of the question for the writers of Veganomicon so they came up with a version of their own using white beans. I love this kind of recipe, 10 minutes to make and packed with lots of flavour. You can make this dip a bit ahead of time to allow the flavours some time to meld. Serve this on crackers or bread, or use it as a dip for vegetables. Use it as a sandwich spread like I did with the Asparagus Spinach Dip. If I had ended up with any left over, I think I would have added stock to it, thrown in a few vegetables and made a bean soup.
This is a toss everything into the food processor sort of recipe and the only cooking involved is a quick sautee of the garlic. I still had some garlic scapes, so I threw some of those in as well which gave it some nice green flecks. I really liked this recipe and it's great to have something so easy and versatile in your repertoire.
White Bean Aioli
1 (15 oz) can navy or great northern beans, drained and rinsed
2 tbsp lemon juice
1/4 tsp salt
several pinches of freshly ground black pepper
1/4 cup olive oil
6 cloves garlic, chopped
- Combine the beans, lemon juice, salt and pepper in a blender or food processor and puree until smooth, scraping down the sides of the bowl to get everything.
- Preheat a small pan over low heat. Cook the garlic in the olive oil for about 3 minutes. You want just to gently heat it, not brown it. Add the garlic and oil to the mixture in the blender and puree. Taste for salt, pepper and lemon and adjust to your liking.
- Transfer to a container, cover and refrigerate until ready to use.
From Veganimicon by Isa Chandra Moskowitz and Terry Hope
Difficulty Level: Easy
Related Entertaining Recipes:
Asparagus Spinach Dip
Walnut Mushroom Pate
Lemon Walnut Hummus
-
- {}
