White Bean Dip

This white bean dip is a great appetizer or protein rich after school snack.  Make ahead and store in the fridge for unto 5 days.  Serve with multi-grain pita chips or with veggies, much like you would hummus.  Enjoy! 

INGREDIENTS

• 2 tablespoons EVOO (extra virgin olive oil)
• 1 carrot, chopped
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon fresh thyme
• ¼ cup fresh parsley
• 2 pounds cannellini, great northern or white navy beans.  If using 2 15-ounce cans, then rinse and drain.  If using dried beans, then quick soak (1 hour) and cook (1 hour).
• 2 cups chicken or vegetable stock

PREPARATION

1. Heat oil a heavy, large saucepan over medium heat.  
2. Add carrot, onion, and garlic; saute until vegetables are tender, about 5 minutes.
3. Add prepared beans, thyme, and stock ; bring to a boil.
4. Reduce heat to low; cook until almost all of the liquid is absorbed, stirring often- about 20 minutes.
5. Puree mixture in blender until smooth, slowly adding stock if necessary.
6. Season with salt and pepper to taste.