Recipe adapted from Food 52 and via The Sprouted Kitchen
I like browsing the community picks on Food52 to see what people are making and like to see in recipes. This recipe of theirs had some great feedback. For my own taste, I added a kick of red pepper and simplified the directions a bit to save dirtying one more pan. You can refer to the original recipe if you don't mind dishes as much as I do.
I have a little leftover and plan to thin it with broth to make a soup. I'll try to remember to report back.
Ingredients:
1 large fennel bulb (reserve the fronds)
4 cloves garlic, in skins
2 Tbsp. olive oil
salt and pepper
2 Tbsp. rosemary leaves
2 cups cooked Cannelinni beans, well drained
1/3 cup extra virgin olive oil
3 Tbsp. fresh lemon juice
1/2 tsp. red pepper flakes
2 Tbsp. fennel fronds
1/2 cup grated parmesan, plus more for garnish
Preparation:
Preheat the oven to 400.
Roughly dice the fennel. On a rimmed baking sheet toss the fennel and garlic cloves in the olive oil with a few generous pinches of salt and pepper. Toss with your hands to coat. Roast in the upper third of the oven for 30 minutes or until edges are browned. In the last few moments, add the rosemary to the tray, toss it around and bake just another minute to soften.
In a food processor, combine the white beans, olive oil, lemon juice, pepper flakes, fennel fronds and parmesan. Add the fennel, rosemary and push the roasted garlic out of its skin into the processor as well. Pulse everything together into a rough puree. Taste and adjust seasoning as needed (we like lots of herbs, lemon and pepper). Turn the oven up to 450. Transfer the dip to a baking dish and sprinkle the top generously with grated parmesan. Bake for 15-20 minutes until the dip is warm and the cheese has browned.
Serve warm with crostini, crackers, crudite, flatbread etc.
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