1 15½ ounce can white beans (such as cannellini), drained and rinsed, or 1½ cups cooked white beans
3 small cloves garlic, peeled
2 teaspoons lemon juice
Zest from 1 lemon
¼ cup plus 1 tablespoon extra virgin olive oil, divided
2 teaspoons fresh herbs (rosemary, thyme, parsley, dill or combination)
Salt and freshly ground black pepper, to taste
Combine beans, garlic, lemon juice, zest and ¼ cup olive oil in food processor. Blend until smooth. Add the herbs and blend again, then season with salt and pepper, to taste. Transfer dip to a serving bowl or jar and drizzle with the remaining tablespoon of olive oil.
Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.
