Creamy Bean Dip with Roasted Tomato Puttanesca Salad

seriouseats.com

Jeremy Hendzel

subheading: For the Tomato Salad:

1 pound cherry tomatoes (about 1 pint; 450g)

1 tablespoon (15ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

½ ounce flat-leaf parsley leaves (1 loosely packed cup; 15g), roughly chopped

¼ cup (50g) pitted black olives, such as Niçoise, Taggiasca, or Kalamata

1 oil-packed anchovy fillet (5g), minced (optional)

Pinch red pepper flakes, gochugaru (Korean chili powder), or Aleppo pepper

subheading: For the White Bean Dip:

1 tablespoon plus 1 teaspoon (20ml) fresh lemon juice from 1 lemon

1 medium garlic clove (5g)

2 cups (425g) cooked dry white beans, drained, or one (15-ounce; 425g) can low-sodium white beans, drained and rinsed (see note)

1 tablespoon (15ml) bean cooking liquid, from a pot of beans cooked from dry, plus more as needed (see note if using canned beans)

¼ cup (60ml) extra-virgin olive oil

For Serving: 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted or warmed pita bread

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