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–+ servings
Total Time :50 minutes
Servings: 6

INGREDIENTS
 

  • 30 ounces/850 grams cooked white beans, drained with 1 tablespoon liquid reserved
  • 10 garlic confit cloves, peeled
  • 2 tablespoons lemon/lime juice
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper

For serving:

  • ¼ small red onion, finely chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons olive oil, use oil from the confit if available
  • ¼ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 3 garlic confit cloves, for garnish

Garlic confit:

  • 4 heads garlic/120 grams cloves, peeled
  • 1 cup/240 milliliters olive oil, enough to fully cover the garlic
  • 3 thyme sprigs
  • 1 small red chili pepper, sliced

INSTRUCTIONS

  • Place the fresh garlic cloves, thyme, and chili in a small saucepan. Cover with olive oil and cook gently over low heat until the cloves are soft and lightly golden, 40–45 minutes. Let cool in the oil.
  • In a blender or food processor, combine the beans, garlic confit, lime juice, salt, and pepper. Blend until smooth but slightly textured, like masabacha. Taste and adjust seasoning.
  • Transfer to a shallow dish. Top with red onion, parsley, a drizzle of confit oil, coarse salt, pepper, and extra garlic confit cloves. Refrigerate in an airtight container for up to 3 days.