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A zesty dip featuring white beans and fresh cilantro from Heather Forsyth

Appearing at my farmers market this week is fresh cilantro.  It's too early for the hearty herbs of summer -- basil, rosemary and the like -- but if you love cilantro (and most people either love it or hate it) like I do, you look forward to the bright, green clean taste that livens up spicy dishes, soups, pastas and salads.  Farmers market cilantro is not the grocery store stuff that reminds many people of old socks.  Like everything else, fresh makes all the difference.  This weekend we were invited to a friend's lake house and I wanted to take some easy to eat foods to contribute to the communal kitchen -- besides quiche, chocolate-oatmeal squares (and plenty of wine), I whipped up this bean dip right before we left.  The dip is just a hummus-type blend of white beans, tahini, garlic, lemon juice, and a bit of toasted sesame oil, but it's the wealth of chopped cilantro on top that makes it zing.  We used it to dip fresh, barely steamed purple asparagus (also from the Farmers Market, natch!) for a combo of flavors and textures that went beautifully with chilled white wine and a view of the lake.  If you happen to have leftovers, a spoonful or two stirred into vegetable soup adds richness and body, or mix in equal parts with plain yogurt for a delicious and healthy salad dressing.

White Bean Dip

Ingredients:

• 1-14oz. can navy beans, drained and rinsed


• 1/4 c. sesame tahini


• 4-6 cloves fresh garlic (6=quite garlicky)


• 1/4 c. lemon juice


• 1/2 t. salt


• 1 T. olive oil


• 1/2 t. toasted sesame oil


• 2-3 T. warm water


• small bunch of fresh cilantro, most stems removed, chopped

Directions:

1. Blend all ingredients except water and cilantro in bowl of food processor until smooth.


2. Add warm water, a tablespoon at a time, if it seems too thick.


3. Taste and adjust seasonings--you may need more salt, lemon or oil.


4. Scrape into serving bowl.


5. Top with weath of chopped fresh cilantro.