You can’t beat a good dip!
Especially when it comes together quickly, and its served with fluffy, warm Greek pita.
Real quick can we talk about Greek pita? It’s sooo much better than that hard, tough pocket pita! Pocket pita can eff right on off. Greek pita is soft, and when you throw it on a griddle for a minute, the outside kinda crisps up while the inside stays light and amazing! It is so perfect for dipping!
So, I thought about calling this a hummus, but it’s really not. There are no chickpeas, and no tahini. Also I did weird things like heat the white beans in a skillet, so this is served slightly warm.
But, oh my gosh, you guys… this dip is epic! It’s garlicky, lemony, and super savory. It has punches of flavor from sun-dried tomatoes and fresh thyme, and it would not be more perfect served on a cute little Mediterranean platter.
Actually, it goes super well with olives or tapenade, to bring in some brininess. I also included some artichoke hearts on my little plate because…yum. I imagine this dip could be used as a super flavorful sandwich spread, too!
Like I mentioned, I served this slightly warm, but I also popped leftovers in the fridge and enjoyed it cold. It’s fantastic either way!
- 15 oz. can white beans, drained (but save that aquafaba!)
- 1/2 tbsp + 1 tbsp roasted garlic olive oil
- 1 large clove garlic, minced
- kosher salt
- 1/4 to 1/2 tsp fresh thyme
- about 1/4 cup sun-dried tomatoes packed in oil, roughly chopped
- 2 tbsp freshly-squeezed lemon juice
- 2 tbsp hot water
- In a medium skillet, heat 1/2 tbsp of the olive oil over medium heat. Add in the garlic, beans, thyme, and a big pinch of salt, and sauté for 5 minutes. Add in the sun-dried tomatoes and cook for another couple minutes.
- Add the contents of the pan to a food processor, and add in the lemon juice, and remaining 1 tbsp of oil. Process until smooth. Scrape down the sides, and then, with the mixer running, add in the hot water.