Whip up this flavorful dip in your food processor in no time flat. You can cook the beans from scratch if you wish, but canned beans work perfectly fine. Sun-dried tomatoes, garlic, and spices give a burst of flavor. Serve with crackers or raw vegetables.
Prep Time: 10 minutes
Ingredients:
- 3 (15-ounce) cans white Italian kidney beans (cannellini beans), drained and rinsed
- 2 cloves garlic, coarsely chopped
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1/4 cup sun-dried tomatoes, finely minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 tablespoon dried basil or 1/4 cup fresh minced basil
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
Preparation:
Place drained beans, garlic, and lemon juice in the bowl of a food processor fitted with the metal blade. Puree until smooth. With the motor running, slowly drizzle in the olive oil until the dip is emulsified and thoroughly mixed.Scrape dip into a bowl. Add sun-dried tomatoes, cumin, chili powder, basil, salt, and pepper. Stir to combine.
Serve white bean dip with crackers, pita crisps, thick dipping chips, or fresh vegetables.
Yield: about 6 appetizer servings
