Monday, December 24, 2018

Herbed White Bean Puree

I was making this recipe on Christmas Eve this year, when I realized that I make this every year as an appetizer when friends and family come by during the holidays. It is always well received by company. I make it other times during the year, too, when I need a quick and easy appetizer that's sure to please.

The beauty of this recipe is that you don't have to follow it verbatim. If you don't have one of the less important ingredients it doesn't really matter. You can skip it or put in a substitute. You just need the basics though. You can also make this 1 or 2 days ahead of time and keep it covered in the fridge. Let it sit out for a few hours before serving.

Herbed White Bean Puree


  • Garlic - 3-4 cloves minced
  • Beans - 1 can of white beans (white navy, great northern, or cannellini) rinsed and drained
  • Italian parsley - 2-3 tablespoons of finely chopped parsley leaves
  • Capers - 1 tablespoon rinsed and drained
  • Lemon juice - 1 tablespoon
  • Olive oil 
  • Hot pepper sauce - a few drops to start (optional)
  • Herb mix
    • salt - 1/2 teaspoon
    • dried thyme - 1/2 teaspoon
    • dried dill - 1/2 teaspoon
    • dried tarragon - 1/2 teaspoon
    • dried basil - 1/2 teaspoon
    • white pepper - 1/4 teaspoon
    • ground nutmeg - 1/4 teaspoon
  • Prep all ingredients and put the herb mix in a small prep bowl
  • Mince the garlic into a food processor bowl and add lemon juice
  • Add all other ingredients then drizzle liberally with olive oil and begin processing
  • Continue to process for 1-2 minutes (you want to break down the parsley leaves completely) adding olive oil as needed to bring the finished product to a smooth, creamy, hummus-like consistency
  • Taste and adjust salt, lemon juice, or hot pepper sauce if needed
  • Transfer to a serving bowl and garnish with a parsley sprig
  • Serve with bread sticks, crackers, pita chips, or fresh vegetables