Susie Middleton

This delicious dip is a whiz to make if you’ve got some of the garlic cloves and oil on hand from the Garlic Roasted in Oil recipe. I like to serve it with homemade pita crisps. 
To make those, I cut whole wheat pitas into triangles, separate the top from 
the bottom, and spread the pieces on a baking sheet. I brush them with plenty 
of olive oil, sprinkle generously with salt, and toast in a 350-degree oven for five minutes, or however long it takes for them to brown and crisp up.

Yields about 2 cups

  • 1 (15.5-ounce) can small white beans
  • 10 cloves of Garlic Roasted in Oil
  • 2 tablespoons garlic oil 
(from Garlic Roasted in Oil), more 
to taste
  • 1 teaspoon roughly chopped thyme leaves (more if you like)
  •  ½ teaspoon kosher salt


1. Drain the beans in a colander and rinse them well. Shake the colander to dry the beans a bit. Put them in the bowl of a food processor (a small one – but not a mini – would be fine here).

2. Add the garlic cloves, garlic oil, 
thyme, and salt to the food processor and process well, stopping to scrape down the sides once or twice, until the ingredients are well combined and mostly smooth (the dip will still be a bit lumpy). Taste, and if you like, add a bit more garlic oil or salt. 

3. Serve with pita crisps.