Creamy white bean dip meets briny black olives, punchy anchovies, and roasted tomatoes.
Kosher salt and freshly ground black pepper1/4 cup pitted black olives, such as Niçoise, Taggiasca, or KalamataFor the White Bean Dip:, drained, or one can low-sodium white beans, drained and rinsed For Serving:
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted or warmed pita breadAdjust oven rack to middle position and preheat oven to 425°F . In a 10-inch stainless steel skillet or on a small rimmed eighth- or quarter-sheet pan, combine tomatoes with olive oil, season lightly with salt and pepper, and shake pan to evenly coat tomatoes with oil. Transfer to oven and roast until tomato skins just begin to shrivel and split, 20 to 25 minutes.
Transfer tomatoes and all of the juices that accumulated in the baking sheet to a medium bowl with parsley, olives, anchovy, and red pepper flakes. Using a spoon, gently stir to combine, season to taste with salt and pepper, and set aside .While the tomatoes are roasting, place lemon juice in a small bowl. Using a Microplane, finely grate the garlic and immediately add to the lemon juice . Set aside for 10 minutes.
In the bowl of a food processor, combine beans, bean cooking liquid, and garlic-lemon juice mixture. Process beans, scraping down sides of food processor bowl as needed with a rubber spatula, into a mostly smooth paste, about 1 minute. With food processor running, slowly stream in olive oil, and continue to process until mixture is very smooth, about 3 minutes longer. Season with salt and pepper to taste and adjust consistency with additional bean cooking liquid if necessary.
If using canned beans, substitute bean cooking liquid with 1 tablespoon hot water, adding more as needed to achieve the desired consistency. Canned beans won't purée as smoothly as cooked dried beans, but using hot water helps achieve a smoother texture.The white bean dip can be refrigerated in an airtight container for up to 1 week. The tomato salad can be refrigerated in an airtight container for up to 2 days. Bring both to room temperature before serving.
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