Smooth and garlicky, this spread begins with canned white beans, which are pureed with a little olive oil and crushed red pepper, then mixed with black olives. In a small bowl, the dip can look quite elegant.
|1||can (about 1 pound) cannellini or other white beans|
|1||small garlic clove, chopped|
|2||tablespoons olive oil|
|Pinch of crushed red pepper|
|Salt and black pepper, to taste|
|1/2||cup pitted black olives, coarsely chopped|
|1||tablespoon chopped fresh parsley|
2. In a food processor, combine the beans, garlic, olive oil, red pepper, salt, and black pepper. Pulse the mixture until it is smooth. Add enough of the liquid from the beans, 1 tablespoon at a time, to make a puree that holds its shape. Transfer to a bowl.
3. Stir in the olives and taste for seasoning. Add more salt and pepper, if you like. Sprinkle with parsley. Serve with crackers.