Vegan White Bean Dip | Omega

Inspired by memories of dunking chunks of crusty country bread into white bean soup, Omega dining consultant Michel Nischan developed this vegan dip with an intense garlicky flavor tempered by fresh rosemary.

Makes about 8 cups


2 cups (1 pound) dried white beans
8 garlic cloves, peeled
2 bunches rosemary
Salt and freshly ground pepper to taste
Chunks of crusty bread for serving


Rinse and pick over the beans. Soak in water to cover by 2 inches for at least 6 hours, or up to 24 hours. Drain.

Put the garlic cloves in a small saucepan and add cold water to cover. Bring to a full simmer over medium-high heat and then immediately drain. Return the garlic cloves to the saucepan. Cover with more cold water and repeat. Do this a total of 5 times. Set the blanched garlic cloves aside.

Put the beans in a stockpot or large saucepan and add water to cover by 2 inches. Bring to a rapid simmer. Skim any foam that rises to the surface. Reduce the heat to low and simmer for about 1 1/2 hours, or until the beans are tender but not mushy.

Drain the beans in a colander set over a bowl. Reserve the cooking liquid. Transfer the beans to a blender or a food processor. Add the garlic cloves and puree until smooth, adding as much of the cooking liquid as necessary for a thick, spreadable, and dippable consistency.

Gently stir the bean dip with the rosemary bunches for about 3 minutes, or until the dip is fragrant with the scent of rosemary. Discard the rosemary. Season with salt and pepper and serve warm with bread. Or, transfer to a lidded container, cover, and refrigerate for up to 1 week. To reheat, bring to a simmer over low heat.

Excerpted from Taste Pure and Simple: Irresistible Recipes for Good Food and Good Health by Michel Nischan, Chronicle Books, 2003. Copyright © 2003 by Michel Nischan.

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