Recipe for Lily

Rosemary-Lemon White Bean Dip
Yield 2 cups
Time 10 minutes using precooked or canned beans

By MARK BITTMAN

The secret to this puree, which Lidia Bastianich taught me about 10 years ago, is grated lemon zest, which transforms it. And though its most obvious use is as a dip, it can also form the basis of a wonderful sandwich. Or serve it at the center of a plate of lightly and simply cooked vegetables.

 
Ingredients:

• 2 cups cooked white beans, like cannelini, drained but moist
• 1 to 3 cloves garlic, peeled
• Salt and freshly ground black pepper to taste
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 2 teaspoons minced fresh rosemary
• Grated rind of 2 lemons

Directions:

• 1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
• 2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.