This is definitely a make-ahead spread. It's great if you know you have guests coming the next weekend and you want to make a dip. You can do a little bit every day, then finish it the morning they arrive.
I enjoy it with some homemade sourdough bread - but it's also fabulous with chips. The roasted garlic gives it an incredible flavor, and by processing the beans as described below, you don't have any unwanted "beany" flavor/ordor or side effects.
- ½ lb white navy beans
- ½ cup marinated artichoke hearts
- 6 cloves garlic, roasted
- ¼ cup olive oil
- 5 basil leaves
- 2 teaspoons salt
- Soak the beans in 3x the volume of water for two days. Change the water twice a day. You can tell they are ready when they beans are no longer wrinkled and have plumped up again.
- Drain the beans, but don’t keep them uncovered for long. Put them into a pot and add enough water to cover completely.
- Bring the beans and bring them to a boil over high heat and boil for 1 minute.
- Drop the heat to a simmer, and let it cook for 5 minutes on low heat, skimming the foam off the top.
- The beans are done when they are soft but not mushy.
- Drain them and rinse them in cold water.
- Put the beans with a little bit of water (enough to make the processor work) into a food processor and pulse until completely smooth.
- Let them cool completely (I stick them in the fridge overnight).
- Preheat the oven to 400 degrees.
- Trim and peel garlic cloves, then wrap them in foil
- Bake them for 15-20 minutes until they start to take on color.
- Add them to the food processor along with the marinated artichoke hearts and the ground beans.
- Pulse with salt and the olive oil.
- Then process, adding the basil, and more olive oil if needed, until smooth.