Known for her essays, recipes, and popular newsletter, food writer Alicia Kennedyhas recently published her first book, No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating(Beacon Press, 2023). Kennedy, whose own eating habits have shifted from omnivorous to vegan to vegetarian, dives firsthand into the complex history of alternative eating in the United States and the importance of plant-based diets for the future. Here, she shares her white bean fennel dip, a crisp, savory dip filled with nutrients.
Preheat oven to 400 degrees. On a baking sheet, place chopped fennel chunks and garlic. Coat generously with olive oil and sprinkle evenly with salt. Roast until browned and fork-tender, flipping the fennel halfway through, about 15 minutes. Reserve oil.
While fennel and garlic roast, drain beans. In a small pot, add beans with a generous pinch of salt and a glug of olive oil. Add ¾ of the fennel fronds and bring to a simmer, stirring occasionally, about 5 minutes. Remove fronds and discard. In a small pan, toast coriander until fragrant, about 2 to 3 minutes.
In a food processor, combine beans, fennel, and garlic with the reserved olive oil and toasted coriander. Add lemon juice and process until well combined. Taste for salt and any other spice you might like to use. Serve with a drizzle of olive oil and a sprinkle of flaky salt, and garnish with remaining fennel fronds.
