1 sprig rosemary
3 cloves garlic, halved lengthwise
1 small pinch fresh thyme leaves
1 (19 ounce) can white beans, rinsed and drained
1/4-1/3 cup good quality olive oil
salt and pepper, to taste
1. Separate the rosemary leaves from the sprig and put in a small pot with the garlic and thyme. Pour in enough olive oil to cover the leaves and coat the garlic.
2. Put the pot on the stove and turn the heat to low. Turn off the heat as soon as you hear crackling. Put the pot aside and let it cool. The oil continues to draw flavor from the herbs and garlic as long as you leave it.
3. Shake beans in a colander to remove as much moisture as possible. Put the beans in a blender/food processor and pour the cooled oil in, with herbs and garlic.
4. Add salt and pepper, to taste and blend into a puree. Taste it. Add more salt and pepper, if necessary. When you've got it how you want it, scoop it into a bowl. Wait as long as you can to eat it and enjoy!
This is a delicious dip which is great for an appetizer when you've got guests. It can be used to make awesome bruschetta and crostini. Or you can just eat it with nacho chips. It's up to you. It's quick to prepare, but I recommend taking your time. Both the herb oil and the completed dip develop their flavors after sitting a while. I usually give the herb oil an hour or more to rest and eat the finished dip a day after. Each step of the recipe is easy in itself so it's no problem to draw it out.
Source of recipe: It's my recipe.