This tomato-packed bean concoction is a summery dip delight. Use sungold tomatoes; and the color will stay light; but if you use red tomatoes; it will become a gorgeous dark red/orange hue. Using fresh beans makes a major difference -- you should cook them with a handful of cumin and coriander (find instructions here); which can be pureed in with everything else. Roast plenty of shallots and garlic with your tomatoes (instructions for that live here -- and we recommend more shallots than garlic for this particular use); as they add savory sweetness to the whole shebang.

• 2 cups freshly cooked white beans (like cannellini or gigante)
• 1 cup roasted tomatoes
• 2 tablespoons olive oil (from the roasted tomatoes)
• ¼ cup roasted shallots and garlic (from the roasted tomatoes)
• ½ teaspoon ground cumin (if the beans aren't cooked with cumin)
• ½ teaspoon ground coriander (if the beans aren't cooked with coriander)
• Sea salt
• Lemon (to taste)
• Bean cooking liquid, as needed
• Olive oil, as needed

In a blender; combine the beans with the roasted tomatoes; tomato roasting oil; shallots; garlic and spices (if using/if needed) and season with a good pinch of salt. Add a squeeze of lemon and puree. The tomatoes will provide a good bit of liquid; but you’ll likely need to add a few splashes of bean cooking liquid and possibly some more olive oil to make things really silky smooth…but don’t add liquid too quickly; because there’s no going back if this gets too thin.Once it’s totally smooth; taste and adjust salt and acid as necessary; this dip needs a good bit of salt and often a solid dose of lemon to hit its maximum flavor potential.