Celery with Creamy White Beans

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. Transfer to a wide, tall glass and drizzle with additional basil oil before serving.
  3. 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).