White Bean Dip with Parsley Oil

With the spring season in bloom, so are my herbs.  One herb that is not common to most people is lovage.  It's a very large plant that has leaves that look like celery leaves, and tastes very much like it too.  It makes wonderful soup, but today I've used it in an oil to top a white bean dip. If you don't have access to lovage, use equal parts parsley leaves and celery leaves.

1 14.5 ounce can cannellini or other white bean, drained, reserving the liquid
2 cloves garlic, minced
2 teaspoons fresh thyme
1/2 cup olive oil, divided
Salt and pepper to taste

Drain the beans, reserving the liquid.  In a food processor, pulse the drained beans, garlic, fresh thyme until combined.  With the processor running, add 2-3 tablespoons olive oil.  Add some of the reserved bean liquid to smooth out the dip to desired consistency.  Salt and pepper to taste.  Transfer to a shallow serving bowl.

To make the parsley oil (or lovage oil), in a food processor pulse the leaves until finely chopped.  While the processor is running add the remaining oil and puree until smooth.  Season with salt and pepper.  You may serve it as is, or strain the oil before serving.

Make a well in the center of the dip with the back of a spoon.  Pour some of the parsley oil into the well and serve with pita chips or flatbread cut into wedges.

NOTE:  The bean dip and parsley oil can be made ahead and refrigerated separately for up to 2 days.  Bring to room temperature before serving.



Eat Well!