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Once you’ve successfully gotten your friends and family to enjoy hummus, it’s time to introduce a new bean to the repertoire. Just as easily whipped up in dip as the classic chickpeas, cannellinis combine here with a few simple ingredients for a satisfying appetizer at any party. And leftovers are great wrapped up with vegetables in lavash.
What to buy: Cannellini beans are sometimes labeled white kidney beans, in case you’re having trouble finding them. Also, dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
Game plan: The dip will last up to 4 days refrigerated in an airtight container.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...