Silky Butter Bean Dip with Herb-Infused Oil
Silky butter bean dip blended until ultra creamy and topped with garlicky herb-infused oil. An easy, elegant appetizer for effortless entertaining.
Equipment
- Food Processor, see note below for alternative tools
Ingredients
- ¼ cup extra-virgin olive oil
- 1 sprig fresh rosemary
- 2-3 sprigs fresh thyme
- 1 clove garlic, thinly sliced
- Pinch red pepper flakes, optional
- 15 ounces butter beans (1 can), drained and rinsed (see note below for using dried beans)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt, or more, to taste
- Freshly cracked black pepper
- warm water, as needed
Instructions
- Make the Herb Oil: In a small saucepan, combine the olive oil, rosemary, thyme, sliced garlic, and red pepper flakes. Place over medium-low heat and let it gently bubble for 3-4 minutes. You want to hear that gentle sizzle. The garlic should get golden (not brown). Remove from heat and let it cool. Strain the oil, reserving the crispy herbs and garlic.
- In a food processor, pulse the butter beans a few times to break them up. Add the lemon juice, lemon zest, 3 tablespoons of the herb-infused olive oil, salt, and a few good cracks of pepper.
- Process until smooth and creamy, about 1-2 minutes. If it's looking too thick (we want spreadable, not cement), add warm water a tablespoon at a time until you reach that perfect, swooshable consistency. Taste and adjust for salt or lemon juice.
- Transfer the dip to a shallow serving bowl and use the back of a spoon to create some swirls and valleys. Drizzle the remaining herb-infused oil over the dip. Sprinkle with a crack of pepper, and some crispy herbs & garlic from the oil.
Blend longer than you think. An extra 30–60 seconds makes a noticeable difference. Use warm water to loosen. Cold water can tighten the texture.
Notes
- Starting with dried beans – Cook them until very tender before blending. Warm beans blend especially smoothly.
- No food processor? – A high-speed blender works well. For a rustic version, mash by hand – it won’t be as silky, but still delicious.
- Make-ahead – Blend the dip up to 2 days in advance and refrigerate. Store the herb oil separately.
- Serve at room temperature – If made ahead, let the dip come to room temperature for about 30 minutes, then swirl and drizzle just before guests arrive.
- Storage – Store in an airtight container in the fridge for 3–4 days.
- Variations:
- Make it spicy – Add more red pepper flakes to the oil or swirl in a spoonful of Calabrian chili paste.
- Tahini twist – Add a tablespoon of tahini for a nod to hummus – still creamy, just a little nuttier.
Nutrition
Calories: 163kcal | Carbohydrates: 15g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 99mg | Potassium: 370mg | Fiber: 5g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 2mg
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