White Bean Dip
1C white beans, cold-soaked overnight
1/2 head of garlic
2 bay leaves
1C olive oil
1 bag a chamomile tea
1 red pepper, charred + peeled
2TBSP balsamic (or any) vinegar
4pcs of green onion (about half a bunch), rough chopped
1 small knob of ginger, peeled + diced
1. Soak the beans overnight in the fridge to soften them up a bit. The next morning, drain the beans completely and add to a medium size pot - with space for the beans to simmer.
2. Add about 4:1 water to beans, a good amount of cold water. You could also use a mushroom broth, or vegetable stock for this. Peel the layers of your half onion, add that in with your head of garlic. Hold off on the salt until after you've drained them.
3. Bring them to a boil, add the teabag and reduce to a slow simmer. Let steep for five minutes and remove the chamomile. Cook beans until tender but not splitting. Be sure to keep a bit of the braising liquid, but you can drain most of it (better to have too much than not enough).
4. Add boiled vegetables + beans directly into blender, along with some olive oil for a smoother consistency- be sure to add some of that delicious drained liquid. Adjust salt until you're happy with it. You should maybe definitely add a couple zests of lemon + a bit of its liquid sunshine to brighten the dip up.
5. Garnish can really be up to you, but here's what I went for: combine the diced green onion + ginger in a heat-proof bowl. Heat up the canola oil lightly, just enough to see small bubbles. Pour oil over it immediately and stir until completely coated in hot oil. Add a pinch of salt. For the charred red pepper, peel the burnt parts, dice the pepper and combine in a bowl with salt + balsamic.
Take some bread, some veggies, some friends and dive right in there.