Lemon-Garlic Orca Bean Dip
By Laila IbrahimPublished on March 28, 2024
Time
1½ hours, plus 8 hours soaking
Yield
Serves 8 (makes 2 cups)
Ingredients
DIP
1½ tablespoons table salt for brining8 ounces (1 cup) dried orca beans, picked over and rinsed1 teaspoon extra-virgin olive oil 3 scallions 2 teaspoons table salt for cooking beans2½ tablespoons lemon juice 2 garlic cloves, minced1 teaspoon ground cuminTATBEELEH TOPPING
2 jalapeño chiles, stemmed, seeded, and finely chopped¼ cup finely chopped onion 2 scallions, sliced thin1 tablespoon lemon juice ¼ cup minced fresh parsley ½ teaspoon table salt 4 teaspoons extra-virgin olive oil, plus extra for drizzlingFlake sea saltBefore You Begin
You can use dried small white beans in place of the orca beans. We suggest serving this bright dip with warm pita or crackers. You can make the dip one day ahead; just be sure to gently warm it up before serving.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Heat oil in Dutch oven over medium-high heat until shimmering. Reduce heat to medium, add scallions, and cook until spotty brown, 4 to 6 minutes, flipping halfway through cooking. Add soaked beans and 7 cups water to Dutch oven with scallions and bring to simmer. Simmer, partially covered, over medium-low heat until beans are very tender, about 40 minutes. Off heat, stir in 2 teaspoons salt, cover, and let sit for 15 minutes.
- Drain beans, reserving 3 tablespoons cooking liquid and discarding charred scallions. Return beans to Dutch oven and stir in lemon juice, garlic, and cumin. Transfer 1½ cups bean mixture to food processor along with reserved cooking liquid and process until mostly smooth with some small pieces visible, about 10 seconds. Return processed beans to Dutch oven with remaining whole beans and stir to combine.
- Combine all ingredients in bowl. Transfer warm dip to serving bowl and top with tatbeeleh topping. Drizzle with extra oil and sprinkle with sea salt. Serve.
for the dip
for the topping
Time
1½ hours, plus 8 hours soakingYield
Serves 8 (makes 2 cups)Ingredients
DIP
TATBEELEH TOPPING
Ingredients
DIP
TATBEELEH TOPPING
Ingredients
DIP
TATBEELEH TOPPING
Why This Recipe Works
This bean dip is based on the flavors of ful medames, a popular Middle Eastern meze that’s often served alongside hummus and falafel and eaten with pita. The flavors are fresh and simple, with garlic and lemon being the most prominent. We developed this recipe using orca beans, a striking heirloom variety that has flavor notes resemblant of potatoes. To preserve their beauty and add texture to the dip, we leave some beans whole. We top the dip with a version of tatbeeleh, a common topping for various meze that is made from green chiles, onion, lemon juice, and olive oil.
Before You Begin
You can use dried small white beans in place of the orca beans. We suggest serving this bright dip with warm pita or crackers. You can make the dip one day ahead; just be sure to gently warm it up before serving.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Heat oil in Dutch oven over medium-high heat until shimmering. Reduce heat to medium, add scallions, and cook until spotty brown, 4 to 6 minutes, flipping halfway through cooking. Add soaked beans and 7 cups water to Dutch oven with scallions and bring to simmer. Simmer, partially covered, over medium-low heat until beans are very tender, about 40 minutes. Off heat, stir in 2 teaspoons salt, cover, and let sit for 15 minutes.
- Drain beans, reserving 3 tablespoons cooking liquid and discarding charred scallions. Return beans to Dutch oven and stir in lemon juice, garlic, and cumin. Transfer 1½ cups bean mixture to food processor along with reserved cooking liquid and process until mostly smooth with some small pieces visible, about 10 seconds. Return processed beans to Dutch oven with remaining whole beans and stir to combine.
- Combine all ingredients in bowl. Transfer warm dip to serving bowl and top with tatbeeleh topping. Drizzle with extra oil and sprinkle with sea salt. Serve.
for the dip
for the topping
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments