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Try SavoraWhipped White Bean Dip with Truffle Oil & Crispy Shallots
A luxurious twist on a classic Romanian dip, this Whipped White Bean Dip is elevated with the earthy aroma of truffle oil and the satisfying crunch of crispy shallots. The beans are pureed until incredibly smooth, creating a mousse-like texture that's perfect for spreading on crusty bread or serving as a sophisticated appetizer.
Ingredients
- Dried white beans (cannellini or Great Northern)1 cup
- Water6 cups
- Bay leaf1
- Garlic cloves3
- Shallots2 large
- Vegetable oil1 cup
- Truffle oil2 tablespoons
- Lemon juice1 tablespoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
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Learn MoreMethod
Soak the white beans in water overnight, or for at least 8 hours. Drain and rinse thoroughly.
In a large pot, combine the soaked beans with 6 cups of fresh water, bay leaf, and 2 cloves of garlic (peeled). Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the beans are very tender.
While the beans are cooking, prepare the crispy shallots. Thinly slice the shallots using a mandoline or a very sharp knife. Heat the vegetable oil in a medium saucepan over medium-high heat. Fry the shallots in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.
Once the beans are cooked, drain them, reserving about 1/2 cup of the cooking liquid. Remove the bay leaf and garlic cloves.
Transfer the beans to a food processor or blender. Add the remaining clove of garlic (minced), truffle oil, lemon juice, salt, and pepper. Blend until very smooth, adding a little of the reserved cooking liquid if needed to achieve a creamy, mousse-like consistency. For an extra smooth texture, pass the mixture through a fine-mesh sieve (chinois).
Transfer the whipped bean dip to a serving bowl. Top with the crispy shallots and a drizzle of extra truffle oil, if desired. Serve with crusty bread, crackers, or vegetables.
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