Creamy Bean Dip and Roasted Tomato Salad

Method

1. 1

   For the Tomato Salad: Adjust oven rack to middle position and preheat oven to 425°F (220°C). In a 10-inch stainless steel skillet or on a small rimmed eighth- or quarter-sheet pan, combine tomatoes with olive oil, season lightly with salt and pepper, and shake pan to evenly coat tomatoes with oil. Transfer to oven and roast until tomato skins just begin to shrivel and split, 20 to 25 minutes. Set aside to cool for at least 10 minutes.

2. 2

   Transfer tomatoes and all of the juices that accumulated in the baking sheet (or skillet) to a medium bowl with parsley, olives, anchovy, and red pepper flakes. Using a spoon, gently stir to combine, season to taste with salt and pepper, and set aside (salad can be covered and left out at room temperature for up to 2 hours, or refrigerated in an airtight container for up to 2 days).

3. 3

   For the White Bean Dip: While the tomatoes are roasting, place lemon juice in a small bowl. Using a Microplane, finely grate the garlic and immediately add to the lemon juice (alternatively, you can use a garlic press or finely mince the garlic with a knife). Set aside for 10 minutes.

4. 4

   In the bowl of a food processor, combine beans, bean cooking liquid, and garlic-lemon juice mixture. Process beans, scraping down sides of food processor bowl as needed with a rubber spatula, into a mostly smooth paste, about 1 minute. With food processor running, slowly stream in olive oil, and continue to process until mixture is very smooth, about 3 minutes longer. Season with salt and pepper to taste and adjust consistency with additional bean cooking liquid if necessary. Bean dip can be served right away or refrigerated in an airtight container for up to 1 week.

5. 5

   For Serving: Transfer bean dip to large, wide serving bowl and use back of large spoon to spread bean dip up sides of bowl, leaving well at center. Spoon tomato salad in center of well. Serve with bread.

Nutrition

calories

407 kcal

fatContent

15 g

servingSize

Serves 4 to 6 as an appetizer

fiberContent

6 g

sugarContent

6 g

sodiumContent

764 mg

proteinContent

13 g

cholesterolContent

0 mg

carbohydrateContent

55 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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