The not-yet-perfect pantry: What's missing? (Recipe: white bean garlic dip)
My friend Bob sent me an email last week:
So...... what's going to be the 250th ingredient in your pantry?
I know what you're thinking.
250. Good golly.
It sounds like a lot, but if you've been checking your inventory against mine for the past few days -- and I hope you've had fun doing that -- you've probably discovered that you have a larger-than-you-expected number of ingredients in your own pantry.
So, what's going to be the 250th ingredient? For as much as I keep in the pantry, here are some of the things you noticed that I don't have:
- amchur powder
- maras pepper
- wasabi powder
- poppy seeds
- xanthan gum
- tonka bean
- liquid smoke
- Chinese salted dried black beans
- kaffir lime leaves
- curry leaves
- crema Mexicana
What would you like to see added to The Perfect Pantry? What will be #250?
Please leave your vote in a comment, and tell me why. Is there a recipe you like to make, or an ingredient you'd like to learn more about?
White bean garlic dip
Here's a dip, adapted from The Food You Crave by Ellie Krieger, made entirely from ingredients already in my pantry. Serves 6-8, with crackers or pita bread.
2 14-oz cans cannellini beans, rinsed and drained
1-2 Tbsps minced garlic, to taste
3 Tbsp extra-virgin olive oil
3 Tbsp freshly squeezed lemon juice
Kosher salt and fresh ground black pepper, to taste
1/4 cup roughly chopped flat-leaf parsley, plus extra leaves for garnish
In a food processor, combine all ingredients and pulse until smooth. Adjust seasonings with additional salt, pepper and lemon juice, if needed. Scoop into a serving bowl, garnish with parsley leaves, and serve at room temperature.