Creamy Bean Dip With Roasted Tomato Puttanesca Salad Recipe

Ingredients (13)

• 1 pound cherry tomatoes (about 1 pint; 450g)
• 1 tablespoon (15ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 ounce flat-leaf parsley leaves (1 loosely packed cup; 15g), roughly chopped
• 1/4 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
• 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)
• 1/4 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