Toasted pecan and white bean dip

Toasted pecan and white bean dip

I was out of ingredients to make hummus, but craving something similar. So I invented this and was amazed at the rich, complex flavor.

15-oz can white beans, drained and rinsed
1/2 C pecan halves or pieces, toasted in a dry skillet until fragrant
2-4 T extra virgin olive oil
1 T blue cheese

Put the beans in the bowl of a food processor with the “S” blade. Process until they are almost smooth. Add a couple of tablespoons of olive oil and continue processing until it’s completely smooth. If it seems too thick, you can thin with additional olive oil or water. Add the blue cheese and pulse to combine. Then add the pecans and pulse a few more times so they are chopped and mixed in without becoming too small.

This is good with zucchini slices and would probably work well as as sandwich spread, too.

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