Any-Bean Dip

Ingredients

half a can of beans (drained and rinsed)

1 small garlic clove

2 tablespoons ice-cold water

2 tablespoons tahini

1 tablespoon lemon juice

pinch of kosher salt

Directions

Break out your blender or food processor and put in the half can of beans (drained and rinsed), a small garlic clove, 2 tablespoons ice-cold water, 2 tablespoons tahini, 1 tablespoon lemon juice, and a pinch of kosher salt.

Blitz to a smooth puree, then adjust to taste with more salt and lemon and serve drizzled with good extra-virgin olive oil and sprinkled with chopped fresh herbs or toasted nuts.

Double the recipe if you want to make it with a full can of beans, quadruple if you want enough dip for a crowd.

Notes

If you ever find yourself with half a can of beans in the fridge, make Any-Bean Dip. You can make a deliciously savory spread whether you have chickpeas, black beans, or white beans, aiming for a texture similar to hummus. (As our friend Reem Assil writes in her beautiful cookbook Arabiyya, hummus means “chickpea" in Arabic so "if it don't got chickpeas, it ain't hummus.")

SWITCH IT UP

You can never go wrong with a Garlicky Bean Dip. Use ½ Cup Garlic Confit (page 90) in place of the raw clove, and Garlic Oil (page 90) in place of the olive oil.

Get rid of your leftovers by pureeing them into a Roasted Veggie Dip! Add % to 1 cup sliced or diced roasted vegetables, such as broccoli, sweet potatoes, or beets with the beans. then increase the olive oil and salt as desired to taste.

Source: Perfectly Good Food, by Margaret Li and Irene Li