White Bean and Fennel Dip

• 1 teaspoon fennel seeds
• 2 15-ounce cans white beans, drained and rinsed
• 1 fat garlic clove, finely chopped
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• 1 fennel bulb, with fronds
• 13 cup extra virgin olive oil, or more as needed

1. In a small skillet over medium heat, toast the fennel seeds until fragrant, 1 to 2 minutes.
2. Lightly crush seeds in a mortar and pestle.
3. In a food processor, combine fennel seed, beans, garlic, zest, juice and salt.
4. Chop 3 tablespoons of the fennel fronds and add to the bowl.
5. Process mixture until smooth; with the motor running, slowly drizzle in the oil until combined.
6. Taste and adjust seasonings.
7. Trim the fennel stalks and peel away the outer layer of the bulb; discard trims and outer layer.
8. Cut bulb lengthwise into 1/2-inch-thick sticks.
9. Serve alongside the dip.

fennel seeds, white beans, garlic, lemon zest, lemon juice, kosher salt, fennel bulb, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/12513 (may not work)