White Bean and Fennel Dip
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon fennel seeds
- 215-ounce cans white beans, drained and rinsed
- 1fat garlic clove, finely chopped
- 1teaspoon lemon zest
- 2teaspoons fresh lemon juice
- 1teaspoon kosher salt
- 1fennel bulb, with fronds
- ⅓cup extra virgin olive oil, or more as needed
Nutritional analysis per serving (8 servings)
212 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 8 grams protein; 377 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small skillet over medium heat, toast the fennel seeds until fragrant, 1 to 2 minutes. Lightly crush seeds in a mortar and pestle.
- Step 2
In a food processor, combine fennel seed, beans, garlic, zest, juice and salt. Chop 3 tablespoons of the fennel fronds and add to the bowl. Process mixture until smooth; with the motor running, slowly drizzle in the oil until combined. Taste and adjust seasonings.
- Step 3
Trim the fennel stalks and peel away the outer layer of the bulb; discard trims and outer layer. Cut bulb lengthwise into ½-inch-thick sticks. Serve alongside the dip.
Private Notes
Comments
Delicious! I used California Olive Ranch Robust oil, which worked great. After an initial taste I added an extra 1/2 tsp fennel seeds, 1 tsp lemon zest, and 1/2 tsp lemon juice--all helped.
Made without garlic for a guest with allergy. Even without my favorite ingredient this has a ton of flavor, without the fennel/anise flavor being overpowering. Highly recommend!
I used the juice of half a (quite juicy) lemon, which I'm sure was more than 2 teaspoons, and I think it needed it. Not sure exactly what defines a "frond". Just the feathery bits didn't impart much fennel taste at all, so I added some of the top parts of the stalks, the thin ones with fronds on them. It was good, perhaps not excellent. Nice to make a slightly different dip.
Loved this recipe! I used navy beans which I had cooked from dried ones (with a bay leaf and clove of garlic added when I cooked them). I did not have fennel fronds but I had a fennel bulb, so I chopped about 1/4 cup which I caramelized in a little olive oil before adding them to the bean mixture prior to pureeing them.
Made without garlic for a guest with allergy. Even without my favorite ingredient this has a ton of flavor, without the fennel/anise flavor being overpowering. Highly recommend!
If your food processor is weak (like mine is), add the olive oil sooner. It loosens things up. I added cayenne and extra lemon juice for more of a kick.
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