okay, so i know that “bean dip” doesn’t really whip most people into a frenzy, but this delicious version – inspired by a farmer’s market find – is really worth the (hardly any) effort.
start with one can of white or “navy” beans and between 1/3 and 1/2 cup of canned tomatoes – minced, chopped, whole – it doesn’t matter. great way to use up some leftovers.
come to think of it, you could probably use fresh tomatoes, instead…
add both to a food processor with some salt and pepper. i added some garlic powder, too. blend until totally smooth.
transfer to a bowl. the original dip had rosemary in it (which reminded me fondly of this dish) but i didn’t have any fresh, so i substituted finely shredded basil, which i stirred in with a splash of olive oil.
after tasting, i decided it wasn’t punchy enough, so i added a small clove of fresh garlic, which i grated on my microplane so no one would chomp down on a chunk of raw garlic.
serve with chips!
it’s a delicious alternative to salsa or hummus.
