Celery with Creamy White Beans

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup basil flavored olive oil, plus more as needed
  • 1 small yellow onion, chopped
  • 1 large clove garlic, chopped
  • 1 (14.5-ounce) can cannellini beans, drained and liquid reserved
  • Kosher salt and freshly cracked black pepper
  • 6 to 8 celery stalks cut lengthwise into thin strips, about 1/4-inch by 6-inches long
Directions

Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning.

Transfer to a wide, tall glass and drizzle with additional basil oil before serving.

To serve, stand the celery stalks upright in the dip. (Choose a container that's small enough with high sides to allow the celery to stand upright).


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