• 3 garlic cloves,
  • peeled and sliced in half
  • 1/3 to 1/2 cup extra-virgin
  • olive oil
  • 2 19-ounce cans white
  • beans, such as cannellini, rinsed and drained
  • 2 tablespoons Dijon
  • mustard
  • 4 anchovy filets
  • packed in oil, drained
  • 2 tablespoons freshly
  • squeezed lemon juice
  • Kosher salt and
  • pepper
  • Warm pita chips, for
  • serving

In a small pot over high heat, add garlic and enough oil to cover. Bring to a boil and remove from heat. Set aside and let slightly cool.

Place the oil, garlic, beans, mustard, anchovies and lemon juice in the bowl of food processor. Pulse until purée is smooth. If it seems too thick, add more olive oil. Season with salt and pepper, and serve with pita chips alongside.