WHITE BEAN DIP WITH HERBS

Recipe and photo courtesy of Food and Wine

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil
3 garlic cloves, very finely chopped
1 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
Two 19-ounce cans cannellini beans, drained ( any canned white beans will do)
2 tablespoons water
Salt
Cayenne pepper
Pita chips, for serving

DIRECTIONS
In a medium skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.
Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.

Note: Drizzling a high quality olive oil over this dip will add depth ad complexity, but stick with a less expensive supermarket brand when sauteing the garlic and herbs in step 1.