White Bean Dip with Cumin-Chile Oil
MAY 2026, VOLUME 2, ISSUE V
White Bean Dip with Cumin-Chile Oil
INGREDIENTS
2 to 3 garlic cloves, grated or finely minced
Finely grated zest and juice of 1 lemon, plus more to taste
1/2 teaspoon fine sea salt, more to taste
2 (15-ounce) cans cannellini or white kidney beans, drained and rinsed
1/2 cup plus 3 tablespoons extra-virgin olive oil
Warm water
2 teaspoons cumin seeds
1/2 teaspoon crushed red pepper flakes, for garnish
Flaky sea salt, for garnish
Chips, crackers, breadsticks, crostini or vegetables, for serving
DIRECTIONS
In a food processor or blender, blend garlic, lemon juice, salt and drained white beans until chunky but combined.
With the motor running, drizzle ½ cup olive oil through the feed tube and process until blended, but not entirely smooth.
Pulse in warm water, 1 tablespoon at a time, until the mixture is thick and scoopable but not runny. Taste and add more salt or lemon juice as needed.
In a small skillet over medium heat, combine remaining 3 tablespoons olive oil and cumin seeds. Heat until cumin seeds smell toasted and pop in the pan, 2 to 3 minutes. Remove from heat.
Spoon dip into a bowl. Use the back of a spoon to make swirls. Drizzle the cumin oil over the dip. Garnish with crushed red pepper, lemon zest and flaky sea salt.
From The New York Times
