White Bean Dip

Vegan addedMay 2008

• ¾ cups white marrow beans (or other white beans), cooked and cooled
• 1 cup cooking liquid reserved from cooking the beans
• 2 tablespoons olive paste
• 2 tablespoons minced fresh thyme leaves
• (optional) 6 sprigs fresh thyme, for garnish
• ½ cup extra-virgin olive oil, plus more for drizzling
• ¼ teaspoon gray salt
• Fresh ground black pepper
• (optional) 1 loaf thick Italian bread

1. Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin.
2. Add olive paste and thyme.
3. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper.
4. Reserve, and garnish with sprigs of thyme, if desired.