This versatile and oh-so-zesty dip can double as a sauce and triple as a tasty sandwich spread á la mayo.


Get tons of inspiration in Sweet Paul Magazine:



Makes 2 cups

You will need:
3 tablespoons olive oil
2 large garlic cloves, chopped
1/2 teaspoon fresh thyme leaves
2 15-ounce cans of cannellini beans, drained and rinsed
1 cup chicken stock
salt and pepper
  1. Heat the oil in a medium saucepan over medium heat, and add the garlic.
  2. Stir until the garlic starts to soften, making sure it does not burn.
  3. Add thyme and beans, and mix well.
  4. Add stock and let it simmer until the stock is reduced to half.
  5. Using a immersion blender, puree the mixture until smooth.
  6. Season with salt and pepper. Set aside to cool.
  7. Serve with olive oil on top. I love to add a little crushed red pepper.

TIP:

.
This versatile and oh-so-zesty dip can double as a sauce and triple as a tasty sandwich spread á la mayo.
Photography by Paul "Sweet Paul" Lowe

Made it? Tell us about it–