I made chili with the first can of accidentally-purchased white beans; now, what to do with the second can? I considered making another batch of that heavenly chili, but a brave chef would branch out and try something new. And I really do try to be a brave chef, after all. So I took the advice of my cousin Caitie and my reader Laurie and made a bean dip. This herby, spicy dip is a great substitute for hummus (ironically, that’s what I meant to make when I picked up these cans of beans in the first place!), but spread a hefty scoop on a sandwich and you’ll go nuts! A totally guilt-free dip or spread–what more could I ask for from an ingredient I bought by accident?!

INGREDIENTS

2 cloves garlic, minced
1/8 tsp fresh rosemary, minced
1/8 tsp fresh lemon balm, minced
1/4 tsp fresh parsley, minced
1/4 tsp cumin
generous pinch of cayenne pepper
salt and pepper to taste (you’re gonna need more salt that you think, so go easy and add more as needed)
1 can great northern beans or other white beans, drained
1/4 cup olive oil, plus more as needed

DIRECTIONS

Combine all ingredients in a food processor: first the gorgeous garlic, herbs, and spices.

Then the beans and olive oil.

Blitz everything until you reach desired consistency. Add more olive oil as needed. Then add more cayenne pepper because you didn’t add enough the first time.

Garnish with parsley and serve with warm pita bread, tortilla chips, spread on a sandwich, or my favorite, with orange and purple carrot sticks.