This dip is a fresh, homemade take on store-bought hummus but with chopped red pepper and oily herbs in the center. Serve with pita chips and flatbread for dipping, or spread on a sandwich with thinly sliced salami, red onion, and crispy lettuce.
The dip and sauce can be made up to one day ahead, but don’t top the dip with the sauce until just before serving. And be sure to check the acidity level of the dip and topping before plating. Acid loses some of its oomph as it sits, so if it seems a little bland, stir in a few splashes of vinegar.
Smoky White Bean Dip with Parsley Sauce