I like to offer guests a little treat when I’m serving drinks, and this dip is always welcome. My pantry is never without canned beans, from cannellini to black beans to large butter beans. The garnishes make the dish look more attractive—and more like a classic hummus made with chickpeas.
Dip
One 1-pound can cannellini beans, drained (about 1 ¾ cups)
1 large garlic clove, crushed
½ cup diced bread
¼ cup olive oil
1 tablespoon water
¼ teaspoon ground cumin
½ teaspoon salt
½ teaspoon Tabasco sauce
One 1-pound can cannellini beans, drained (about 1 ¾ cups)
1 large garlic clove, crushed
½ cup diced bread
¼ cup olive oil
1 tablespoon water
¼ teaspoon ground cumin
½ teaspoon salt
½ teaspoon Tabasco sauce
Garnishes
1/3 cup reserved beans (from above)
2 teaspoons extra-virgin olive oil
¼ teaspoon paprika
½ teaspoon poppy seeds
1 teaspoon chopped fresh parsley
3 or 4 tostadas or hard taco shells, broken into wedges, or toasts or rice crackers
1/3 cup reserved beans (from above)
2 teaspoons extra-virgin olive oil
¼ teaspoon paprika
½ teaspoon poppy seeds
1 teaspoon chopped fresh parsley
3 or 4 tostadas or hard taco shells, broken into wedges, or toasts or rice crackers
For the dip: Reserve 1/3 cup of the beans for garnish. Put the remaining beans in a blender or food processor. Add all the remaining ingredients and process until very smooth, scraping the bowl with a rubber spatula a few times if need be to help combine the ingredients.
Transfer the dip (you should have about 2 cups) to a shallow serving dish and create a well in the center.
For the garnishes: Put the reserved beans in the well in the dip and pour in the olive oil. Sprinkle with the paprika, poppy seeds, and parsley. Serve surrounded by the tostadas or tacos, toasts, or crackers.
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