1 clove garlic
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) cannellini or other white beans, drained and rinsed
1/2 cup Garlic Confit (recipe on Page 32)
1/2 cup tahini
1/4 cup water
1 tablespoon sherry wine vinegar
2–4 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil, plus 1 or 2 tablespoons oil from Garlic Confit
1. Prepare Garlic Confit (see recipe below).
2. Place the garlic clove, salt and red pepper flakes in the bowl of a food processor and process to a rough paste. Add the beans and pulse briefly.
3. Add the Garlic Confit, tahini, water, vinegar, lemon juice, olive oil and confit oil, and process until smooth.
4. Taste and add more salt, lemon or vinegar, as desired.
Makes about 4 cups.