I love making various dips and spreads to keep on hand for whenever I want a snack. Humus is simple to whip up but lately I've been into beans. This spread, which comes from famed chef Alfred Portale of the Gotham Bar and Grill, is a unique take on a classic white bean dip. The white truffle oil really elevates the humble beans to a whole new level. And in case you were concerned about spending a fortune on an entire bottle of truffle oil just to drizzle on a bowl of beans, often you can find much more conveniently sized 2 ounce bottles.
Click through for recipe.
Crushed White Bean Spread with White Truffle Oil
4 cups chicken broth
2/3 cup dried great Northern beans, soaked overnight
3 cloves garlic
1 bay leaf
Kosher salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
3 tablespoons thinly sliced scallions
1 tablespoon chopped flat-leaf parsley
1 tablespoon white truffle oil, plus more as needed
In a medium pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes. Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans, reserving the garlic cloves.
Place the beans in a bowl and coarsely mash with a potato masher. Add the garlic and continue mashing. Mash in the olive oil, but keep the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with white truffle oil. Serve the spread with crostini or little crackers.