Try this vegan, gluten-free white bean dip made with delicious garlic confit and topped with perfectly-cooked rapini. Let me start by saying that this is one of my favourite recipes. I love it because it’s both complex and straightforward at the same time. The flavours are vibrant and complex, but the preparation is pretty simple. It doesn’t require a ton of technical ability, just a food processor and lots of garlic.
You start by adding garlic, chilli pepper and olive oil to a saucepan, and while that cooks, you can begin to prep your rapini.
The recipe will make a larger portion of garlic confit, which you can keep in your refrigerator and enjoy for days to come.
Blanching vegetables can remove bitterness, brighten colour, and help to achieve near-perfect results. The process involves cooking vegetables in a pot of boiling water for a few minutes. It’s usually followed by an ice bath or cool water rinse to shock the vegetables to stop cooking and maintain their bright colour.
While it’s not a necessary step, I recommend it, especially for dark bitter greens like rapini.
White Bean and Garlic Confit Dip with Rapini
- 1 Food processor
- 2 heads of garlic cloves peeled
- 2 cups olive oil
- 2 chilli peppers optional
- 1 bunch rapini washed
- 1 garlic clove roughly chopped
- 3 tbsp garlic confit oil
- salt and pepper to taste
White bean dip
- 2 cups cannellini beans cooked and drained
- juice of half a lemon
- zest of one lemon
- 5 garlic confit cloves
- 5 tbsp garlic confit oil
- pinch fresh parsley roughly chopped
- 1 chilli from garlic confit optional
- Combine garlic, olive oil and chilli pepper in a small saucepan and simmer over low heat until the garlic is tender, about 20 minutes.
- Let the confit cool and transfer to a mason jar. You'll use about one third for this recipe, reserve the remaining amount in the refrigerator.*
- Submerge rapini in a large saucepan of salted boiling water for 2 to 3 minutes to blanch. Drain and rinse with freezing cold water to shock the rapini and maintain its vibrant colour. Squeeze out excess water and chop rapini into two inch pieces.
- In a large skillet, brown raw garlic in garlic confit oil. Add blanched rapini over medium heat and toss for 3 to 5 minutes.
White bean dip
- In a food processor, pulse the cannellini beans, garlic confit cloves and oil, lemon juice and zest, parsley, salt, and pepper until combined.