Just the thing for a hot summer day! Serve with pitas or crackers, and fresh sliced tomatoes. Recipe adapted from Serious Eats.
3 15-ounce cans of cannellini beans, rinsed and drained
1 large garlic clove, minced
3 tablespoons finely chopped shallots or red onions
1 large rib celery, finely diced
1 small red pepper, minced
1/2 cup extra virgin olive oil
8 packets of True Lemon (or 2 teaspoons from True Lemon Shaker) dissolved in 1/4 cup water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon sugar
1/2 teaspoon Worchestershire sauce (make sure your brand is gluten-free, or substitute Tamari)
1/2 cup chopped fresh mint
Fresh parsley, as garnish
Combine all ingredients in a medium bowl and mix well. Serve cold or at room temperature.
Yields 4 servings.