Photo by Farideh Sadeghin
Makes about 1 ¾ cups
Prep time: 10 minutes
Total time: 20 minutes¼ cup|60 ml olive oil, plus more for serving
3 garlic cloves, minced
2 sprigs rosemary
1 cup|250 ml chicken or vegetable stock
¼ teaspoon chile flakes
1 (15.5-ounce|439-gram) can cannellini beans, rinsed and drained
4 ounces|110 grams crumbled feta
1 lemon, zested and juiced
kosher salt and freshly ground black pepper, to taste
crispy potatoes, to serve
Prep time: 10 minutes
Total time: 20 minutes
Ingredients
3 garlic cloves, minced
2 sprigs rosemary
1 cup|250 ml chicken or vegetable stock
¼ teaspoon chile flakes
1 (15.5-ounce|439-gram) can cannellini beans, rinsed and drained
4 ounces|110 grams crumbled feta
1 lemon, zested and juiced
kosher salt and freshly ground black pepper, to taste
crispy potatoes, to serve
Directions
- Heat the olive oil in a medium skillet over medium. Add the garlic and one rosemary sprig and cook until fragrant, about 1 minute. Add the stock, chile flakes, and beans and bring to a boil. Reduce the heat to maintain a simmer and cook until the stock has reduced by half, about 6 minutes. Remove and discard the rosemary sprig and strain over a bowl, reserving the cooking liquid.
- Transfer the bean mixture to a food processor or blender with the feta and the lemon zest and juice. Purée, adding the reserved cooking liquid as needed (about 2 tablespoons to ¼ cup|60 ml), until smooth. Season with salt and pepper and cool completely. Refrigerate until ready to use.
- Mince the leaves from the remaining rosemary sprig and sprinkle over the dip. Drizzle with olive oil and serve alongside crispy potatoes.