With its classic Italian flavours, this lush, creamy dip is a perfect foil for fresh crisp fennel, rustic bread, or Kashi* Fire Roasted Vegetable snack crackers.
Makes 6 servings
Total time: 30 minutes
1 large organic fennel bulb, sliced in half length wise, cored, and roughly chopped (reserve fronds for garnish)
3 cloves organic garlic, thinly sliced
1/4 cup extra virgin olive oil, plus more to garnish
1 15–oz. can organic white beans (Great Northern or cannellini), drained and rinsed
1/2 teaspoon natural sea salt
2 tablespoons organic lemon juice
1/2 teaspoon fennel seeds
1/4 teaspoon chili flakes
Freshly grated black pepper)
1. Over medium heat, heat olive oil in a 10-inch saute pan or frying pan. Add garlic and cook until it just turns golden around the edges, and with a slotted spoon remove it to the work bowl of a food processor. Add the fennel to the pan and cook, stirring occasionally, until it browns lightly around its edges and starts to smell sweet. Add 1/4 cup water to the pan, bring to a simmer and cook until the water completely evaporates, about 5 minutes. Put fennel in work bowl, along with the drained and rinsed white beans, salt, and lemon juice.
2. With a mortal and pestle, spice grinder or clean coffee grinder, grind fennel seeds and chili flakes and add to work bowl along with a few grindings of black pepper. Puree contents adding one to two tablespoons water (or more oil) until the texture is smooth and velvety.
3. Adjust seasoning, adding more salt, lemon juice or olive oil, if desired. Serve garnished with a drizzle of olive oil and fennel fronds.