I first had this dish at a restaurant in Florence, Italy. I took a bite and immediately asked the waiter to tell me exactly what was in it. When he told me, I had the same reaction I’ve had so many times after tasting something delicious in Europe: “That’s it?!” I don’t know if it comes from wisdom or restraint or both, but Europeans can take the simplest ingredients and extract from them the most exquisite flavors. My introduction to this dish coincided with my one-year stint as a vegetarian, when I practically lived on beans, relying on them for protein and to fill me up. If you have lemon- or herb-infused olive oil on hand—such as that used in the Butterhead Lettuce Salad with Strawberries (page 59)—use it here to add depth to the flavor of this dip. Depending on the potency of your flavored oil, it may be overpowering if used alone, so start with 1 teaspoon and taste it. If you feel the extra flavor it adds is enough, add the remaining 2 teaspoons extra-virgin olive oil.

Ingredients

　　2 19-ounce cans of cannellini or other white beans, rinsed and drained well

　　1 tablespoon dried red pepper flakes

　　3 teaspoons extra-virgin olive oil

　　Kosher salt to taste

　　Toast Triangles (page 17) or assorted crackers, for serving

Step 1

Step 2

　　Eva's Kitchen