This recipe is from Season 2 of 5 Ingredient Fix


  • 1/4 cup basil flavored olive oil, plus more as needed

  • 1 small yellow onion, chopped

  • 1 large clove garlic, chopped

  • 1 (14.5-ounce) can cannellini beans, drained and liquid reserved

  • Kosher salt and freshly cracked black pepper

  • 6 to 8 celery stalks cut lengthwise into thin strips, about 1/4-inch by 6-inches long


  • 1.

    Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes.

  • 2.

    Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning.

  • 3.

    Transfer to a wide, tall glass and drizzle with additional basil oil before serving.

  • 4.

    To serve, stand the celery stalks upright in the dip. (Choose a container that's small enough with high sides to allow the celery to stand upright).

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