I wish I could remember what cookbook I got this recipe from! Because this recipe is good! And easy! I used unflavored almond milk in place of the milk and it turned out fine. This tastes a little bit like hummus. This would be great for a party dip, or as a snack! Or also spread on a sandwich (like mayo), with some veggies!
White Bean “Brandade”
makes about 3 cups
2 garlic cloves
4 tbsp extra-virgin olive oil
2 cans (15.5 ounces each) white beans (cannellini or navy), drained and rinsed
1/4 cup milk (more as needed)- I used unflavored almond milk
2 tbsp fresh lemon juice
freshly ground white pepper
1 tbsp chopped fresh sage, rosemary, or parsley
crostini, pita triangles, or crudites
1. In a mortar and pestle, puree the garlic with 1/2 tsp salt and 1 tbsp of the olive oil.
2. Puree the white beans with the mashed garlic in a food processor fitted with a steel blade. With the machine running, add the remaining 3 tbsp olive oil, the milk, and lemon juice. Add pepper to taste and adjust the salt. The consistency should be like hummus. If the puree is too stiff, thin out with more milk. Taste and adjust seasoning.
3. Transfer to a serving bowl or platter. Sprinkle with the herbs. Serve warm or room temperature, with crostini, pita triangles, or crudites.