• 3/4 cups white beans (6 ounces, 225g dried)
  • 1 bay leaf
  • 1/4 cups cooking liquid (bean)
  • 2 cloves garlic (peeled and minced)
  • 2 tablespoons fresh dill (chopped)
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon flat leaf parsley (chopped)
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt
  • 1 pinch red pepper (powder)


  1. Rinse the dried beans and sort them, checking for stones or debris. Soak the beans overnight in cold water.
  2. The next day, bring the beans to a gentle boil with a bay leaf, making sure there is plenty of water covering them. Cook until completely tender, 1 to 2 hours, depending on the beans. (If you live in an area with hard water, a pinch of baking soda can be added to the water to help the beans cook and soften.)
  3. Drain the beans, reserving some of the liquid. Puck out the bay leaf and let the beans cool until tepid.
  4. Put the beans along with 1/4 cup (60ml) of their cooking liquid in a blender or food processor, and blend with the garlic, dill, mint, parsley, olive oil, lemon juice, salt, and red pepper powder. You’ll need to stop the machine a few times and scrape down the sides, but do puree it long enough for it to be completely smooth, which will take several minutes.

Nutritional Info

Yields: 4 serving
Amount Per Serving
Calories: 120
Total Fat: 4.5 g
Saturated Fat : 0.5 g
Total Carbs: 16 g
Cholesterol: 0 mg
Sodium: 680 mg
Sugar: 1 g
Dietary Fiber: 3 g
Protein: 5 g

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