Alicia Kennedy, Puerto Rican plant-based diet advocate and author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Beacon Press, 2023), gives us an easy and delicious white bean dip from her newsletter that is packed with nutrients. Kennedy believes plant-based eating is a sustainable way to help the environment, and the lifestyle is more approachable than you may think. Colorful meals with vegetables, grains, and beans—like this bean dip!—are key components to plant-based diet success.
Makes 3 cups
1 small fennel bulb with stalks, chopped into large chunks, fronds separated
2 garlic cloves
1 cup dry white beans, such as navy, soaked overnight and cooked until tender, about 45 minutes; or
2 (15-ounce) cans small white beans
1 teaspoon ground coriander (optional)
Juice of ½ lemon
Flaky salt for serving
Preheat oven to 400 degrees. On a baking sheet, place chopped fennel chunks and garlic. Coat generously with olive oil and sprinkle evenly with salt. Roast until browned and fork-tender, flipping the fennel halfway through, about 15 minutes. Reserve oil.
While fennel and garlic roast, drain beans. In a small pot, add beans with a generous pinch of salt and a glug of olive oil. Add ¾ of the fennel fronds and bring to a simmer, stirring occasionally, about 5 minutes. Remove fronds and discard. In a small pan, toast coriander until fragrant, about 2 to 3 minutes.
In a food processor, combine beans, fennel, and garlic with the reserved olive oil and toasted coriander. Add lemon juice and process until well combined. Taste for salt and any other spice you might like to use. Serve with a drizzle of olive oil and a sprinkle of flaky salt, and garnish with remaining fennel fronds.
Recipe ByFrom "From the Desk of Alicia Kennedy" by Alicia Kennedy