Ingredients

The following ingredients have 2 Servings
  • 1 can
  • 1/2 cup 125 ml finely grated Parmigiano-Reggiano (about 2 oz/60 g)
  • 1/4 cup 60 ml extra-virgin olive oil
  • 2 tbsp 30 ml freshly squeezed lemon juice (about 1/2 lemon)
  • 1 small clove garlic (peeled and coarsely chopped)
  • 1/2 tsp 2 ml kosher salt, or fine sea salt (use less if the white beans you’re using are salted)
  • Coarsely ground black pepper (to taste)

Instruction

  • Add all ingredients to the bowl of a food processor. Blend until very smooth. Check the seasoning and adjust to your taste. If the mixture seems thick, add a bit of water, 1 tbsp (15 ml) at a time, until you reach a creamy, hummus-like consistency.
  • Serve at room temperature with crudités, sliced pita bread, pretzels, or chips.
  • STORAGE: You can make the dip ahead of time and store it in an airtight container for up to 3 days. Allow it to return to room temperature before serving for the best flavor and texture.