White Bean Mash with Garlic Aioli

Adapted from Flavor Cookbook

Ingredients:

3 cans Cannellini beans, drained and rinsed

1 onion, peeled and quartered

10 garlic cloves, peeled

2 rosemary sprigs

3 thyme sprigs

1 green chile, halved lengthwise

¾ cup, plus 2 Tbl Extra Virgin Olive Oil

6 Tbl lemon juice (4 large lemons)

Salt and Pepper

½ cup fresh dill

½ tsp Aleppo chile flakes

Directions:

In a small sauce pan that you have a lid for, put the onion, garlic, rosemary, thyme, green chile, and olive oil. Place on medium low heat, cover and cook for 25 minutes, or until the garlic has softened and is beginning to color. Leaving the lid on, remove from the heat and set aside for 10 minutes. The garlic will continue to cook in the heat of the oil. Strain the mixture over a bowl and save the garlic infused oil. Pick out the onion, garlic and chile and set aside.

Put the cooked garlic in the food processor along with ¾ cup of beans, the mustard, anchovies, 2 Tbl lemon juice, 5 Tbl garlic oil, 1 Tbl water, salt and pepper. Blitz to a mayonnaise-like consistency and set the aioli aside.

Combine 1 cup beans in a small bowl with 4 ½ tsp lemon juice, 3 Tbl garlic oil, the dill, ½ tsp salt and a good grind of pepper. Set aside.

Put remaining beans and onion into the food processor along with 7 ½ tsp lemon juice, 3 Tbl garlic oil , ½ tsp salt and a good grind of pepper. Blitz to a thick, smooth spread, about 1 minute, then transfer to a shallow bowl and spread out to create a shallow well in the center. Fill well with the aioli, then top with the dressed beans. Finish with chili flakes, green chili and fresh herbs. Serve with pita bread.