Preserved Lemon Bean Dip
A fresh and healthy party dip, sandwich spread, or addition to grain bowls
INGREDIENTS
1 can Northern White Beans, rinsed and drained, liquid reserved
1 Tbsp. olive oil
1/4 onion, roughly chopped
2 celery stalks, roughly chopped
3 cloves garlic, smashed
1.5 rinds preserved lemon, rinsed and finely chopped
1/2 tsp. cumin
1 Tbsp. mild vinegar such as orange muscat
Salt to taste
PREPARATION
Heat olive oil in a medium skillet over medium low heat. Add onions, garlic, and celery together and cook until softened, about 10 minutes. Transfer to food processor, add beans, lemon, spices, and vinegar and puree until smooth. Add in 1 Tbsp. at a time bean liquid if dip needs to be loosened. Adjust seasonings for balance. Serve with fresh vegetables and pita bread for dipping.